Pork Roast with Crispy Crust

Ingredients

• 2 kg pork roast (from the shoulder, with rind)
• 1 tsp cumin
• 3 tbsp sunflower oil
• Salt
• Pepper
• Sweet Paprika Powder
• 1 kg finely chopped pork bones
• 100 g carrots
• 50 g parsley root
• 100 g celeriac
• 80 g leeks
• 100 g onions

Instructions

1. 1.

   Score the pork roast rind lengthwise and crosswise at 1.5–2 cm intervals to the fat layer with a sharp knife. Drizzle cumin with 1 tsp oil and finely chop. Rub the meat with cumin, salt, pepper, and paprika. Pour remaining oil into a roasting pan and place the roast rind-side down in a preheated oven at 250 °C for 30 minutes; remove.

2. 2.

   Spread pork bones on the bottom of the pan, re‑lay the roast (rind side down) and continue baking at 220 °C for 1 hour. Meanwhile cut the vegetables. Remove the meat from the oven. Distribute the vegetables in the pan.

3. 3.

   Once the vegetables have browned, flip the roast with rind side up and bake for another hour, gradually adding 400 ml water. Take the roast out, wrap in foil, and rest for 10–15 minutes. Meanwhile bring the sauce to a boil again, strain through a sieve, and season. Slice the meat and serve with the sauce.