Pork Crusted Roast

Ingredients

• 1.5 kg pork shoulder (with rind)
• Salt
• 1 tsp pepper
• 4 piment berries
• 1 spice clove
• 1 tsp cumin
• 1 tsp Marjoram
• 1 tbsp oil
• 2 carrots
• 2 onions
• 2 Garlic cloves
• 2 parsley roots
• 1 stalk leeks
• 400 g bones
• 800 ml meat broth

Instructions

1. 1.

   Score the rind crosswise with a sharp knife. Rub with salt, pepper and cumin.

2. 2.

   Peel, wash and cut carrots, onions, garlic and parsley root into large pieces.

3. 3.

   Rinse bones thoroughly. Grease the bottom of a roasting pan well, place roast fat side up, add vegetables and bones, and brown in the oven at 220°C for about 15 minutes. Pour in meat broth, then cook for another 30 minutes. Reduce temperature to 180°C and bake for an additional 1.5–2 hours. Remove roast from oven, set oven to 250°C, take out the meat and strain the sauce through a sieve into a pot. Return roast rind side up to the pan, brush the crust with salt water and place in the hot oven for about 5 minutes to form a crisp crust. Fish bones from the sieve, strain vegetables as desired, reduce sauce slightly if needed. Season with salt and pepper and serve with the pork roast.