John Myers
Cooking: Roasted Crust
The perfect cooking: roasted crust recipe with a picture and simple step-by-step instructions.
- 5,5 kg Roast pork with rind
- 800 ml Veal stock or roast stock
- 1 bottle Dark beer
- 2 Twofold
- 5 Allspice grains
- 2 Bay leaves
- Salt and pepper
- Marjoram
- Ground caraway
- Sweet paprika
- Oil for frying
- Cut the rind of the meat in a cross shape, season well on all sides, then fry in hot oil. First the rind side then from all sides.
- Deglaze with the stock, add the onion briefly, then add the beer. Now cover the whole thing, preferably with a terracotta lid, and place in the oven at 150 ° C for about 4 hours.
- When the meat is soft, leave it open in the oven at 180 C ° until the crust is nice and brown. Now set with a little flour and you’re done.
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