Succulent Swiss Pork Roast With Crispy Skin

Submitted by Switzerland

"This is one of my favourite forms of Pork. It is very juicy and yet offers lovely golden crisp skin on top! You will need to get a large piece of preferably Pork Neck or a large piece of pork with the skin and fat still attached, NOT a lean pork roast, so not for those watching their weight! Every time I prerpare this type of pork roast guests never fail to praise and make superlative compliments! Try it, it also makes a great and special family meal!"

 

• Ready In: 2hrs 20mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 large pork neck, 8-10 lbs. with fat and skin attached (do not remove!!)
• 6 -7 tablespoons Dijon mustard, full grain or 6 -7 tablespoons spicy mustard
• 1 lime, juice of
• salt, to taste
• ground black pepper, to taste
• Season-All salt, to taste (or preferably Knorr-Aromat)
• 3 tablespoons dried oregano leaves
• 2 tablespoons dried thyme leaves
• 2 tablespoons dried marjoram
• 1 1⁄2 tablespoons dried rosemary
• 1 cup water
• 3 tablespoons extra virgin olive oil
• 1⁄2 cup water
• 1⁄2 cup half-and-half
• 1⁄3 cup extra dry vermouth or 1/3 cup dry white wine

directions

1. Pre-heat oven 375°F.
2. Wash the entire piece of pork under running water (both sides).
3. Place meat skin side up in a large roasting pan.
4. Cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
5. Generously apply the mustard on both sides all over the roast including the skin.
6. Squeeze and evenly apply the juice of half a lime per side of the roast.
7. Sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
8. Turn roast so the skin faces upward in the roasting pan.
9. Pour 1 cup water into bottom of pan (not on the roast).
10. Drizzle olive oil evenly over the top of the roast.
11. Place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
12. Remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. Keep warm!
13. For Gravy/Sauce:.
14. Take pan drippings and add 1/2 cup water, 1/2 cup Half and Half, 1/3 cup extra dry vermouth or dry white wine and scrape bottom of pan to mix well!
15. Season with salt, pepper and season-all to taste. Pour into gravy boat and serve hot with pork roast. Bon Appetit!