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Salt roast

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Ingredients for 8 servings:

  • 2 kg roast pork (crust roast)
  • 1 ½ kg salt
  • pepper
  • Mustard, hot

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

super easy roast

Put the salt on a baking tray lined with baking paper (!), roughly the same shape as the meat (slightly larger). Score the rind in a diamond shape, then season the meat with pepper and rub a thick layer of mustard all over. Place the roast on the bed of salt, rind facing up, on the bottom rack. Cook at around 140°C for a good 3 hours, then at 180°C (top/bottom heat) for the last 20 minutes. Do not open the oven during cooking! Otherwise the meat will oversalt… no idea why. Serve with coleslaw with baguette and herb butter, sauerkraut and mashed potatoes, or potato gratin. Tastes great chopped up and pan-fried the next day (if you have any leftovers), or thinly sliced ​​on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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