Roast pork - with or without crust
Time
Total preparation time: 2 hours 20 minutes
For roast pork you take pork shoulder or a piece without bone. If you want a crispy crust, you just have to buy pork with rind.
For the preparation with rind:
Cut the rind into a cube shape on top (do not cut it away), so that the fat can run down later and make the sauce tasty.
Whether with or without rind, so it goes on:
- season with salt and pepper from all sides
- sauté from all sides and then add a small cut onion for 2 minutes
- Put the meat, onion and dripping into the roast / casserole dish
- Add 1 or 2 carrots, 1 bouillon cube, water until half the meat is covered
- maybe a small piece of celery, some mugwort, maybe a little rosemary, 1 clove garlic
then put in the oven at about 200 degrees ...
... takes about 1.5 to 2 hours until it is through, depending on the size, just stab it with a sharp knife on the side, if red juice runs out, it is not yet through.
(When frying without a lid, the meat must be repeatedly doused with sauce.)
If it should be crusty, so the meat for the first half of the roast time with the rind down into the roast form, otherwise the crust is too hard.
Turn around after about 1 hour and water again.
The sauce should still be flavored with some frying, on request, some sauce binder can be reiningetan so that the sauce sticks well to the dumpling when eating :-)
Serve with dumplings and sauerkraut (canned, 1 bay leaf, 2 teaspoons sugar, some caraway).
