Roast pork crust

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Wash meat briefly, dab dry well. Cut the rind with a very sharp knife at a distance of approx. 2 cm lengthwise and crosswise up to the fat layer. Rub the meat well with salt and pepper all around. Peel garlic and cut into thin slices. Press the garlic pieces between the rind. Peel and quarter onions.

2. 2

   Rinse the fat pan of the oven or a large roaster with cold water. Place the roast with the rind facing upwards. Spread onion quarters around it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 2 1/2 hours. As soon as the roast begins to brown, add the stock little by little. Pour the roast stock over the meat several times. In the meantime, peel and wash the potatoes, cut them into quarters lengthwise and place them around the meat after 1 1/2 hours. Wash sage, dab dry. Remove four leaves and cut into fine strips. Sprinkle the roast with them and press them into the incisions with a knife. Add bay leaves and occasionally cover with frying stock. Turn the potatoes once after about 45 minutes.

3. 3

   Wash sage, dab dry. Remove four leaves and cut into fine strips. Sprinkle the roast with them and press them into the incisions with a knife. Add bay leaves and occasionally cover with frying stock. Turn the potatoes once after about 45 minutes. If necessary, add 1/2 cup of hot water. 10-15 minutes before the end of the roasting time, raise the temperature (electric oven: 250°C/ gas: level 5) and roast the rind until crispy. Let the meat rest for about 10 minutes before cutting it. A spicy bean and tomato salad tastes very good with it

4. 4

   Per person approx. 3020 kJ/ 720 kcal. E 53 g/ F 38 g/ KH 39 g