Reh'leggscher Roast pork
Bavarian roast pork - crispy, juicy and traditional
Ingredients
- 2,5 kg Pork shoulder with rind
Seasoning
- 1 tsp Caraway
- Salt
- Pepper
- 1 tsp Mugwort
- Garlic
- Paprika Powder
Vegetable Garnish
- 1 Onion
- 1 Carrot
- 1 piece Celeriac
Instructions
- Start by slicing the onion and then place it under the pork in a large pot (make sure the rind of the meat is facing down). Pour boiling water over everything before adding the rest of the vegetables. Then you can simmer everything for an hour on low heat.
- Now preheat the oven at about 130 ° Celsius. Cut the rind in a diamond shape. Season the meat well with salt and pepper. Note: Do not pour away the cooking liquid, you will need it later for the sauce.
- Now the roast goes into the oven for a total of 2.5 hours. During the last 15-20 minutes, the most important thing is to take the roast out of the oven and make the sauce. Meanwhile, heat the oven to 220° to 230° Celsius. Now put the roast back into the oven and roast it for 15 - 20 minutes at high heat until it has a nice crust. Important: do not douse the roast at this point!
- You can serve the natural sauce from the pot directly with your finished roast. If it is too thick or tastes too spicy, just add a little water. If it is too thin, you can season it with a little soy sauce. Traditionally in Bavaria, our roast pork is served with potato dumplings and warm cabbage.