Juicy roast pork with a delicious crust
When it comes to roast pork, preferences can vary – some swear by the crispy crust, while others can do without it. If you're a fan of juicy meat with a tender crust, here's a tried-and-true recipe that will delight your taste buds.
Ingredients:
- Pork roast (shoulder or butt roast)
- Salt
- Pepper
- Garlic
- Cumin (ground or crushed)
- Root vegetables
- Tomato paste
- Liquid (water, broth, or dark beer)
- Herbs from your garden (e.g., rosemary, thyme)
- Potatoes (optional)
- Bread or potato dumplings (as a side)
- Sauerkraut or red cabbage (as a side)
Instructions:
1. Marinate the meat: Begin 2-3 days before the planned cooking date by generously rubbing the pork roast with salt, pepper, garlic, and ground or crushed cumin. You can adjust the exact amounts of spices to your taste, but as a guideline, use about 10g of salt per kilogram of meat. Let the marinated roast rest in the refrigerator.
2. Sear the meat: On the day of preparation, heat a pan and sear the roast on all sides to get a beautiful crust. Then, remove the roast from the pan and set it aside.
3. Vegetables and tomato paste: In the same pan, sauté root vegetables and add tomato paste. Sauté them until lightly browned.
4. Low-temperature cooking: Place the roast in a roasting pan and pour the sautéed vegetables and tomato paste over it. Add enough liquid (water, broth, or dark beer) to almost cover the roast. Now, you can let the roast simmer in the oven at a low temperature. 130 degrees Celsius for 4-5 hours is ideal.
5. Optional potatoes: If you want a "farmer's roast," add potatoes to the sauce during the last hour and let them cook together.
6. Season and thicken: Just before serving, season the sauce with herbs from your garden and, if necessary, thicken it.
7. Serve: Slice the roast and serve it with bread or potato dumplings and sauerkraut or red cabbage as delicious sides.
With this recipe, you'll create a juicy pork roast with a tender crust that will impress you and your guests. Enjoy your meal!