Crispy Roast Pork with Apples
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork shoulder (with rind)
- salt
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 400 grams Bones (food group)
- 2 onions
- 2 garlic cloves
- 5 tart Organic apples
- 10 Sage
- 2 Tbsps vegetable oil
- 500 milliliters Beef broth
- 250 milliliters Dark beer
- Sage (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 450°F).
Use a sharp knife to carve rind into a diamond pattern. Crush spices with 1 teaspoon salt in a mortar and rub pork with spice mixture. Rinse bones thoroughly. Peel onion and garlic and finely chop. Rinse apples, pat dry, cut into quarters, remove core and cut into wedges. Rinse sage and shake dry. Grease the bottom of a roasting dish, add roast with rind layer upwards, add bones and onions and fry for 15 minutes in the preheated oven.
Add broth and beer to the roasting pan and cook for another 30 minutes. Decrease oven temperature to 180°C (approximately 350°F) and cook for another hour. Add apples and sage leaves to the roasting pan and cook another 30 mintes. Remove roast from the oven. Increase the oven temperature up to 250°C (approximately 475°F).
Remove pork from the roast pan, brush with a little salt water and cook under the preheated oven broiler, watching carefully, until brown and crispy.
Remove bones from the sauce, remove apples, pour sauce through a sieve and season to taste with salt and pepper. Serve pork roast sliced on plates with apples, sage leaves and the sauce.
