Crispy Roast Pork
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- ½ tsp peppers
- ½ tsp allspice
- 1 cloves
- 1 tsp marjoram
- 1 Tbsp vegetable oil
- 2 carrots
- 2 onions
- 2 garlic cloves
- 2 Parsnips
- 1 stalk Leeks
- 400 grams Bones (food group)
- 800 milliliters Beef broth
- 4 marjoram
- 4 thyme
- 1 rosemary
Preparation steps
Use a sharp knife to slice into pork rind crosswise. In a mortar, grind spices with 1 teaspoon salt and rub pork with the mixture. Peel carrots. Peel parsnip and onion, trim and cut into large pieces. Rinse bone thoroughly. Grease the bottom of a roasting dish, place pork rind in the roasting pan with the rind facing upwards, add prepared vegetables and bone and cook for 15 minutes in a preheated 220°C (approximately 425°F) oven. Add broth and roast another 30 minutes. Reduce temperature 180°C (approximately 350°F) and roast 1½ hours. Add herbs to the sauce in the last half hour. Remove roasting pan from the oven. Increase the oven temperature to 250°C (approximately 475°F).
Remove pork from the roasting pan, brush with a little salt water and cook under the oven broiler, watching carefully, until golden brown and crispy.
Remove bone from the sauce and season with salt and pepper. Serve pork immediately with vegetables and sauce.
