John Myers
Roast Pork / Crust Roast on Winter-oven Vegetables – Simply Amazing
The perfect roast pork / crust roast on winter-oven vegetables – simply amazing recipe with a picture and simple step-by-step instructions.
- 2 kg Roast pork crust
- 0,5 l Broth
- 0,33 l Beer (small bottle)
- 2 Pc. Onion
- 2 Pc. Peeled garlic clove
- 3 Pc. Beetroot fresh
- 4 Pc Parsnip fresh
- 6 Pc. Fresh tomato
- 1 kg Potato
- 3 tablespoon Olive oil
- Salt pepper
- 2 Branches Thyme
- 2 Branches Rosemary
- Fat for frying
- Let the butcher cut into the rind for you in a diamond shape. His knife is surely better than ours. If the butcher does not have a 2 kg piece, 2x 1 kg pieces can also be used. Buy smart (Swabian: good quality) meat. You simply shouldn’t save in the wrong place here. Then bring in the costs during the week with spaghetti. It’s a great Sunday lunch, and pork is too cheap anyway.
- Preheat the oven to 150 degrees circulating air. You need the deep sheet (also called the fat pan). The best way to do this is to heat it up, 2nd rail from the bottom.
- “Brush” the meat with salt and a little pepper. The rind in particular needs salt. Heat some fat in a pan and fry the meat on all sides. This way, the juice won’t cut off in the oven and the roast won’t dry out. Then put the meat from the pan in the oven. Place the roast with the rind facing down in the center of the fat pan. Now you briefly boil the roast set from your pan with the broth and pour this and the small beer to roast. The roast is now roasting for 60 minutes.
- Now you start with the delicious oven vegetables: Put the olive oil, salt, a little pepper, the torn thyme leaves and the rosemary needles in a large bowl with a lid. Mix everything once. Wash / brush the potatoes well and cut into quarters (large potatoes possibly eighths), as you would for baked potatoes. We leave the peel on – but you can also peel it. Peel the onion and cut into quarters or eighths, depending on the size. Peel the garlic and cut in half lengthways. Peel the carrots, parsnips and beetroot with the peeler and cut them into pieces of the same size as your potatoes. Wash tomatoes, cut out the stalk and quarter. If you use small cocktail tomatoes, you can leave them whole, but you should pierce them twice with the kitchen knife. You pack the prepared vegetables in the large bowl, cover tightly on it (must be tight!) And shake everything well.
- When the hour is over, take the roast out for a moment. Then carefully distribute the vegetables in the fat pan. Yes, it is full now. Then you put the roast on the vegetables. This time the black one is upstairs. Now turn up the temperature to 200 degrees top / bottom heat. Now fry for another 40 minutes. If you have, you can now use a meat thermometer, but it is not absolutely necessary. The core temperature of the roast should be around 85 degrees at the end. And then just enjoy and let yourself be celebrated – great.
- Tips: If the crust is not brown enough, you could turn on the grill again. But actually it fits. Now you put the tray on the table and serve the whole thing exactly like that. Not only does it look great, it tastes great too. You then cut the roast on a board, of course. You don’t need any other side dishes like spaetzle or something like that. The oven vegetables are enough and are great. You don’t need an extra sauce either, as the tomatoes in particular have created such a delicious south that makes every Swabian happy. Serve the south over the roast slices. Add salt to taste at the table. Actually, the amount should be enough for 8 people – theoretically speaking. But since it is so delicious, this does not happen
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