John Myers
Roast Pork Crust, Fried Backwards
The perfect roast pork crust, fried backwards recipe with a picture and simple step-by-step instructions.
- 750 g Roast pork with rind
- 1 tsp Ground caraway
- 1 piece Garlic clove crushed
- Salt and pepper
- Cut the rind crosswise with a sharp knife or cutter. Season the roast well all around with salt and pepper, the meat sides also with caraway seeds and garlic. Place the meat in a steamer insert and place it on a saucepan with water. Put the lid on and bring the water to a boil. Reduce the heat so much that the water no longer boils, but steam is continuously produced. (Alternatively: place the pot tower with the boiling water in the 120 ° C oven.) Steam the meat for about 1 hour until a core temperature of 70-75 ° C is reached. Then take it out and create a crispy crust in the oven at 180-200 ° C under the grill or with the rind facing upwards in about 20-30 minutes. Enjoy your meal!
- This goes well with stewed vegetables (from my cookbook).
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