Pork Crust Roast

Ingredients

• 1.5 kg pork shoulder (with rind)
• 1 tsp cumin seeds
• 2 Garlic cloves
• 1 tsp coarse salt
• 2 onions
• 2 carrots
• 200 g knollensellerie
• 400 g pork bones (preferably from the collar)
• 2 tbsp pork lard
• 250 ml meat broth
• 1 tbsp vinegar
• 500 ml dark beer

Instructions

1. 1.

   Score the rind of the meat in a diamond pattern deep enough to avoid damaging the flesh. Chop cumin seeds, peel and finely dice garlic. Mix both with salt and rub the mixture thoroughly into the roast.

2. 2.

   Peel and roughly chop onions. Peel and roughly cube carrots and knollensellerie. Roast pork bones in hot pan with lard until browned all around. Add onions, carrots, and knollensellerie, and brown them as well. Place the roast rind-side down on top of the bones. Stir broth with vinegar and pour over; the rind should be submerged.

3. 3.

   Bake the meat at 200°C for 30 minutes. Flip the roast and baste with a little beer. Continue basting with beer and roasting liquid every few minutes, cooking the meat for an additional hour. Then raise the temperature to 250°C and finish crisping the roast in another 15-20 minutes without adding more liquid!

4. 4.

   Remove the pan from the oven. Take out the roast and let it rest at room temperature for 10 minutes while the oven is off. Strain the roasting juices through a fine sieve and reduce slightly. Slice the roast and serve with the sauce.

5. 5.

   Serve with cabbage salad and potato dumplings.