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Roast pork with crackling

    3hr 40min.

    medium

Ingredients

4 Servings
  • 2 tbsp Starch (as required)

  • 150 g carrots

  • 150 g celeriac

  • 500 ml dark ale

  • 1 clove garlic

  • 1 tsp ground caraway

  • 150 g leek

  • 25 g medium-hot mustard

  • 150 g onions

  • 1.8 kg pork shoulder

  • 15 g salt

  • 40 g tomato purée

  • 2 L vegetable stock

  • 20 ml water

    European, German

    pork, meat dishes

    celeriac, mustard

    alcohol, gluten, fructose, histamine, sugar

Method

  • Prepare the vegetables

    Peel the carrots, celery and onions. Clean and thoroughly wash the leek. Cut the vegetables into 2cm cubes.

    Stir the tomato puree and water in a bowl until smooth, mix with the vegetables and spread on a deep baking tray.

  • Ingredients

  • 150 g carrots, 150 g celeriac, 150 g onions, 150 g leek, 40 g tomato purée, 20 ml water

  • Preheat the oven

    Preheat the oven to 150°C fan oven.

  • Prepare the meat

    Dab the shoulder of pork dry with kitchen roll and score a criss-cross pattern into the skin side with a sharp knife. Do not cut into the flesh.

  • Ingredients

  • 1.8 kg pork shoulder

  • Season the meat

    Peel and finely chop the garlic. Make a spice paste from the caraway, garlic, mustard and half the salt and coat the meat side with it.


    Salt the rind generously with the remaining salt.

  • Ingredients

  • 1 clove garlic, 15 g salt, 25 g medium-hot mustard, 1 tsp ground caraway

  • Insert vegetables

    Add the stock to the vegetables and place in the oven on the lower shelf position.

    Place the pork shoulder on a grill rack and place over the tray with the vegetables in the oven.

  • Ingredients

  • 2 L vegetable stock

  • Roast the joint

    After 2 hours of cooking, pour the beer over the vegetables.

    After a further 30 mins, remove the vegetables.

  • Ingredients

  • 500 ml dark ale

  • Crust the roast

    Increase the oven temperature to 250°C fan oven.

     

    Bake the roast for 15-30 minutes.

  • Make the sauce

    Pour the vegetables through a sieve and collect the sauce in a pan. Bring the sauce to the boil, season to taste and thicken if necessary.

    Mix the starch with a little water and add to the boiling sauce, which will thicken after a short time.

  • Ingredients

  • 2 tbsp Starch (as required)

  • Finishing touches

    Take the cooked joint out of the oven, cut into slices, plate up with the sauce and serve.

    Bread dumplings and coleslaw make great sides.

Nutritional value per portion:

kcal

1205.75

Protein

86.74 g

Fat

81.51 g

Carbohydrates

24.93 g

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