Crusty Roast

Ingredients

• 1.5 kg pork roast (pre‑cooked, with rind, from the shoulder)
• Salt
• 0.5 tsp pepper
• 0.5 tsp allspice berries
• 1 whole clove of mace
• 1 tsp Marjoram
• 2 carrots
• 2 onions
• 2 cloves garlic
• 2 parsley roots
• 1 stalk leeks
• 1 tbsp Vegetable oil
• 400 g pork bones
• 800 ml meat broth
• 4 marjoram sprigs
• 4 thyme sprigs
• 1 rosemary sprig

Instructions

1. 1.

   Score the rind crosswise with a sharp knife. Crush the spices with 1 tsp salt in a mortar and rub the mixture all over the roast.

2. 2.

   Peel, wash, and roughly chop carrots, onion, and parsley root.

3. 3.

   If needed, grease the bottom of a roasting pan; place the roast skin side up, add the vegetables and bones, and sear in a preheated oven at 225 °C (fan‑forced 200 °C; gas: level 3–4) for 15 minutes. Pour in the meat broth and continue cooking for another 30 minutes.

4. 4.

   Reduce the temperature to 180 °C and roast for about 1½ hours more, adding the herbs to the sauce during the last half hour.

5. 5.

   Remove the finished roast from the oven and raise the heat to 250 °C (fan‑forced 220 °C; gas: highest level 4–5). Lift the meat from the pan, brush with a little salted water, and brown it crisp on the oven rack. Remove the bones from the sauce, season the gravy with salt and pepper, and serve together with the roasted vegetables alongside the crusted roast.