Krustenbraten in Bier (Pork Roast With Crackling Rind in Beer)

"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"
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Ready In:
2hrs 39mins




  • Cut the skin length and width wise with a very sharp knife, leaving grid with 1cmX1cm squares.
  • Preheat your oven to 180°C with fan assistance, 190°C if you don't have this (better with, if possible!).
  • Rub 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.
  • Peel and chop carrot and onion into 1 cm slices. Roughly chop garlic.
  • Heat the butter in a Dutch oven and add the veggies.
  • When 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!).
  • Pour in about 150 ml of beer and bring to a boil.
  • Add instant gravy and add water until it about halfway up the meat, it should not touch the skin.
  • Put 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.
  • Remove the meat from the pan and drain the Dutch oven into a saucepan through a sieve.
  • Turn 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.
  • Meanwhile 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.
  • Add the sour cream and mix, keeping warm.
  • When 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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<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
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