John Myers
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Meat: Lacquered Crust Roast
The perfect meat: lacquered crust roast recipe with a picture and simple step-by-step instructions.
The meat
- 400 g Roast crust
- 400 g Fresh pork belly
The marinade
- 1 tablespoon Coriander grains
- 5 piece Allspice grains
- 4 piece Garlic cloves
- 25 g Fresh ginger
- 1 Knife point Dried red chilli
- 1 Knife point Lemongrass dried
- 2 tablespoon Honey liquid
- 4 tablespoon Soy sauce thick and dark
- 100 ml Plum wine
- 1 tablespoon Lemon juice
- 100 ml Cola
- 2 piece Kaffir lime leaves
- 0,5 teaspoon Coarse salt
- Water
- Toast the coriander and allspice grains in a pan without adding any fat until they start to smell.
- Cut the garlic and ginger into small pieces and puree with the chilli, honey, lemongrass, salt and plum wine. Put the whole thing in a bowl with the spices, soy sauce, lemon juice, cola and stir well with the kaffir lime leaves. Put the meat in the marinade so that the rind is not covered. Possibly add some water. Cover and let rest in the refrigerator for 24 hours.
- Now place the meat on a wire rack, slide the drip pan underneath and let it cook slowly in a preheated oven at 90 ° C for approx. 5 – 6 hours, fitted with a roasting thermometer. The core temperature should be between 75 – 80 degrees at the end.
- Sieve the marinade and reduce to a “varnish”. If necessary, season with soy sauce or honey or salt. Brush the meat with this varnish every now and then (30 – 40 minutes).
- Finally, place the meat under the grill for a few minutes so that the rind pieces become crispy.
- I also seasoned oven-roasted cauliflower according to Toskanine (oven-roasted cauliflower with orange dip) but only with pepper and salt and served a sweet-sour-hot sauce Sauces: Sweet-sour-hot sauce.
- Of course, this is not Johann Lafer’s original recipe. Ruth has already modified it a bit and my version is a little different from Ruth’s.
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