John Myers
Oriental Pork Crust Roast
The perfect oriental pork crust roast recipe with a picture and simple step-by-step instructions.
- 800 ml Poultry broth
- 1,5 kg Pork with rind, e.g. pork belly
- 3 Onions
- 0,5 Carrot
- 150 g Celeriac fresh
- 1 tbsp Tomato paste
- 80 ml Quince juice
- 2 tsp Food starch
- 2 tsp Baharat or Berbere
- Salt
- Preheat the oven to 130 ° C. Pour the broth into a roaster, place the meat with the rind facing down and put it in the preheated oven for 1 hour. Then increase the temperature to 160 ° C.
- In the meantime, peel the onions, carrots and celery, cut into 1-1.5 cm pieces and fry in a saucepan over medium heat, do not brown. Stir in the tomato paste, let it sweat a little until it browns on the bottom of the pot, deglaze with red wine and simmer until creamy. Add the quince juice and simmer again until creamy.
- Take the piece of meat out of the roaster, turn it over and score the rind with a sharp knife. Mix the broth with the sweaty vegetables, return to the roaster and place the meat on top with the rind facing up. Put in the oven at 160 ° C for another 2 hours.
- 4 .. Take the roasting pan out of the oven and increase the oven to 220 ° C – 240 ° C top heat or circulating air.
- Remove the roast from the sauce and place on a baking sheet. Salt the rind and fry it on the lowest rack for 20-25 minutes.
- For the sauce, stir the cornstarch with a little cold water until smooth, gradually stir into the simmering sauce. Let simmer for 1-2 minutes until it thickens. Stir in 2 teaspoons of Baharat or Berbere and let it steep for 10 minutes. Pass through a sieve and salt if necessary.
- Cut the crust roast into slices and serve with the gravy. Dumplings go very well with this
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