Crusty roast with crunchy crust
Schweinekrustenbraten comes more often on the table with us, because we win the price cat pretty regularly one. The most delicious thing about roasting is the crust for me. But it must be good, that means: crispy but also incisable (laugh, is the word biting?)
To do this I put a cup of cold water in a ovenproof dish, place the roast with the crust in the water and allow it to sit in the oven for an hour at 180 degrees.
Then it is turned, so the crust up, and continue baking for half an hour. Pour 1 cup of boiling water over the last half hour and brush the roast with an oil, salt and paprika mixture and add chopped onions around the roast. Quick cook potatoes and prepare a salad and a delicious meal is ready.
