John Myers
Roasted Crust from Roman Pot
The perfect roasted crust from roman pot recipe with a picture and simple step-by-step instructions.
- 1 kg Roast pork with rind
- 2 Onions
- 5 Garlic cloves chopped
- Pepper salt
- Some water
- 0,25 l Beer
- Some flour
- Sauce thickener
- Rub the pork shoulder with salt and pepper and wrap in aluminum foil. Let it steep in the refrigerator for about 1 hour. Cut the rind into lozenges. Put the meat with the quartered onion and the peeled garlic cloves in the Römertopf. Pour in some water. Put in the oven for approx. 2 hours at 200 ° C. 1/2 hour before the end of cooking, remove the lid and pour beer over it. The gravy can be thickened with flour or a sauce thickener. This goes well with spaetzle and potato salad.
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