John Myers
Ingredients for 6 servings:
- 1,700 g pork roast (ham crust roast), cured
- 150 g celeriac
- 150 g carrot(s), roughly diced
- 150 g leek, coarsely diced
- 150 g shallot(s), roughly diced
- 2 tbsp, heaped mustard, medium hot
- 2 tbsp, heaped paprika paste, mild
- 1 tbsp, heaped tomato paste
- 150 ml port wine
- 500 ml vegetable broth or vegetable stock
- 1 tsp peppercorns, coarsely crushed
- 5 allspice berries, roughly crushed
- 2 bay leaves, dried, shredded
- n. B. Salt
- some oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 35 minutes
cooked at an oven temperature of 80 °C
Clean the vegetables and shallots. Roughly dice everything and fry in hot fat in a roasting pan until browned. After about 5 minutes, stir in the mustard, paprika, and tomato paste and fry for a few minutes to allow the flavors to develop. Deglaze the mixture with the port wine and reduce the liquid completely. At the same time, loosen the browned bits with a wooden spoon. Then add the spices, top up with the stock, and bring everything to a boil. The stock should simmer gently for about 5 minutes, then turn off the heat. Cut the rind off the meat into diamond-shaped pieces and then sear the meat in a pan in hot fat on all sides except the rind. This side should be left out when searing, as otherwise you risk damaging it—after all, your eyes are eating too. Place the roast on the bed of vegetables and insert a meat thermometer into the thickest part. Cook the roast in an uncovered roasting pan at 80°C (top/bottom heat) until an internal temperature of 75°C is reached. It is also advisable to monitor the oven temperature with a thermometer. Cooking time is approximately 6–6.5 hours. Then place the meat on a baking sheet and let the rind pop with the grill on. During this time, strain the sauce through a sieve until the desired consistency is reached. Once the rind is crispy and browned, the roast is ready to serve.
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