Bavarian Beer-Roasted Pork
This savory pork roast recipe yields tender and flavorful meat with a crispy, crackling fat layer thanks to a cooking technique that seals in moisture while creating a delicious texture. The meat is seasoned with aromatic herbs and vegetables that infuse it with rich flavors. Enjoy this hearty dish paired with your favorite side dishes for a satisfying meal.
— Constant Cookbook
Ingredients
- 1.5kg pork (either topside or loin, with fat left on)
- 2 large white onions
- 1/2 celeriac root (or 2 celery sticks)
- 4 cloves of garlic
- 4-5 brown/wild mushrooms
- 2 carrots
- fresh parsley
- fresh rosemary or sage
- salt & pepper
- 1/4 litre Bavarian Weissbier (or any slightly sweet wheat beer)
Instructions
- (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
- Cut the fat layer in a criss-cross pattern so it will later become crispy.
- Dry off the meat and season well on all sides with salt & pepper.
- Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
- Fill in 125ml of water and the 250ml beer.
- Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
- Cook for 45min.
- Take the roast out of the oven and turn it around (fat side up.)
- Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- Put the lid back on and cook for a further 1 hour.
- After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
- Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
- Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.
Yield
Serves 8
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