2 hrs 39 mins
2 hrs 9 mins
Tea Girl's Note:
This is a traditional weekend roast from Germany. I remember very rarely being able to get a roast with the skin on (probably because it is so fatty) but it is a great treat to have on a rare occasion. I took it from a few different German recipes I found on chefkoch.de.
My Private Note
Units: US | Metric
- 1 1/2 kg pork roast, meat with skin on
- 2 teaspoons butter
- 1 small carrot
- 1 medium onion
- 1 garlic clove
- 500 ml wheat beer (can use any other sweeter type beer) or 500 ml ale (can use any other sweeter type beer)
- 1 teaspoon instant gravy
- 2 tablespoons sour cream
- seasoning salt
- 2 tablespoons cornstarch (optional, depends on how thick you like your gravy)
- 1Cut the skin length and width wise with a very sharp knife, leaving grid with 1cmX1cm squares.
- 2Preheat your oven to 180°C with fan assistance, 190°C if you don't have this (better with, if possible!).
- 3Rub a lot of salt into the skin, getting into the cuts, not sure about amount, I used 3 handfuls, they ought to be a thin but visible layer within where you scored it. Rub the rest of the roast down with seasoning salt.
- 4Peel and chop carrot and onion into 1 cm slices. Roughly chop garlic.
- 5Heat the butter in a Dutch oven and add the veggies.
- 6When the onion is clarified, add the meat, skin side up, searing it for a minute. (The skin should not be cooked at this point, don't turn it!).
- 7Pour in about 150 ml of beer and bring to a boil.
- 8Add instant gravy and add water until it about halfway up the meat, it should not touch the skin.
- 9Put in the oven for about 2 hours checking on liquid level and adding beer as necessary and check that the rind doesn't burn. The meat should reach 70°C at this stage.
- 10Remove the meat from the pan and drain the Dutch oven into a saucepan through a sieve.
- 11Turn on broiler and return meat to Dutch over and crisp up the rind until resembles crackling (pork rind), taking care not to burn, the time will vary by oven, mine took 5 minutes, but the recipes I saw ranged from 2 to 10 minutes, I would just recommend peaking in every minute or so.
- 12Meanwhile pour in the remaining beer in the liquid and mix the cornstarch with 1/4 cup of water and then add to the liquid until thickens.
- 13Add the sour cream and mix, keeping warm.
- 14When the skin has crisped up, take it out and let it rest for 5 minutes and then slice into 1cm slices and serve with the sauce top. Goes good with potato side dishes and salad.
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Nutritional Facts for Krustenbraten in Bier (Pork Roast With Crackling Rind in Beer)
Serving Size: 1 (841 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 719.1
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 4.0 g
- Cholesterol 177.9 mg
- Sodium 215.7 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 0.5 g
- Sugars 1.3 g
- Protein 59.2 g