Classic Juicy Pork Roast with Crispy Crackling
This traditional German pork roast offers wonderfully crispy crackling on the outside and tender, juicy meat on the inside. It's perfect for a festive dinner or a cozy family meal. The aromatic gravy completes the taste experience.
Preparation
20 min.
Cook / Bake
180 min.
Servings
6
Calories
480 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 1.5 kgPork roast(with skin, e.g., pork shoulder or neck)
- 1 tbspSalt
- 0.5 tbspBlack pepper(freshly ground)
- 1 tspCaraway seeds(whole or ground)
- 2 clovesGarlic(minced)
- 2 mediumOnions(roughly chopped)
- 2 mediumCarrots(roughly chopped)
- 1 stalkCelery(roughly chopped)
- 500 mlVegetable broth
- mlDark beer(optional)
- 1 tbspOil(for searing)
Instructions
Preheat your oven to 325°F (160°C). If your pork roast has skin, score it in a diamond pattern, being careful not to cut into the meat itself. This helps the crackling get extra crispy.
Rub the pork roast generously with salt, pepper, caraway seeds, and minced garlic. Make sure to get the seasoning into the scored skin.
Heat the oil in a large oven-safe roasting pan or Dutch oven over medium-high heat. Sear the pork roast on all sides until nicely browned. Start with the skin side down for a few minutes to render some fat.
Remove the pork roast from the pan and set it aside. Add the chopped onions, carrots, and celery to the pan and sauté until softened, about 5-7 minutes.
Deglaze the pan with the dark beer (if using) and vegetable broth, scraping up any browned bits from the bottom. Bring to a simmer.
Place the pork roast, skin side up, back into the roasting pan on top of the vegetables and liquid. Ensure the liquid doesn't cover the skin, as this will prevent it from crisping.
Roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 160°F (71°C). Baste occasionally with the pan juices.
For the last 20-30 minutes of cooking, increase the oven temperature to 400°F (200°C) or use the broiler function (watch carefully!) to achieve a super crispy crackling. If using the broiler, keep a close eye to prevent burning.
Once cooked, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender roast.
While the roast rests, strain the pan juices through a fine-mesh sieve into a saucepan. Press down on the vegetables to extract all the flavorful liquid. Simmer the gravy for a few minutes to reduce and thicken slightly. Season with additional salt and pepper to taste.
Slice the pork roast and serve with the homemade gravy. Enjoy your delicious meal!
💡 Tipp
Nutrition per serving
Calories
480 kcal
Protein
45 g
Carbohydrates
8 g
Fat
30 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-juicy-pork-roast-with-crispy-crackling
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