John Myers
Bavarian Roast Pork
The perfect bavarian roast pork recipe with a picture and simple step-by-step instructions.
- 2 kg Pig shoulder
- 3 Pc. Onion
- 3 Pc. Celeriac
- Salt and pepper
- Caraway seed
- 2 Pc. Clove of garlic
- 1 tbsp Vinegar
- Pig bones
- 1 Pc. Leek
- 1 Bd Soup greens fresh
- First we deal with the rind. To do this, pour 250 ml of water into a bowl, refine with a tablespoon of salt and vinegar and stir. Then put the shoulder with the rind in the water and let it stand for 2 hours at normal room temperature. In the meantime, peel and prepare the vegetables.
- Next, the oven is preheated to 200 degrees. Salt and pepper the shoulder, place the rind down in a roasting pan and top up with the vinegar-water.
- Add bones, onions, soup greens, leeks, celery and garlic and leave everything together in the oven for an hour.
- After an hour, turn your shoulder and cut the rind crosswise and put it in the oven again for about 40 minutes. Then brush the rind with the stock and grill for 15 minutes at 250 degrees with top heat.
- After this, the crust should be nice and crispy. Take the roast out of the roaster and let it rest for a quarter of an hour over a low heat.
- If necessary, fill the roasting set with water, bring to the boil and let it boil down. Now season to taste. Remove the bones, strain the marrow through a sieve to taste and add.
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