Bavarian Pork Roast
Succulent Bavarian pork roast boasting a shatteringly crisp crackling, served in a deep dark beer gravy.
- 120 min
- 541 kcal / serving
- medium
- Protein
- 35.6 g
- Fat
- 41.5 g
- Carbs
- 5.9 g
Contains: gluten, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
5 servings
- 1 kg pork shoulder (skin-on / with rind)
- 1 pc carrot (diced)
- 1 pc onion (diced)
- 1/2 stalk leek (sliced)
- 330 ml dark beer
- 400 ml meat broth
- 2 tbsp vegetable oil
- 1 tsp caraway seeds (whole)
- 1 pinch salt
Method
- Score the pork rind in a diamond pattern using a sharp knife (avoid cutting into the meat), season generously with salt, and rub the meat all over with the caraway seeds.
- Heat the vegetable oil in a roasting pan and sear the meat thoroughly on its meaty sides, then remove.
- Add the carrot, onion, and leek to the pan and roast for about 5 minutes to develop deep, rich flavors.
- Deglaze the vegetables with half of the dark beer, scraping up the sediment, then place the pork skin-side up on top.
- Transfer the uncovered pan to an oven preheated to 180 °C (top/bottom heat) and roast for about 90 minutes.
- Baste occasionally alternating with the remaining beer and broth; increase the oven to 230 °C for the final 15 minutes to puff the crackling.
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