Crispy Roast Pork with Bay Leaves
Ingredients
- Ingredients
- 1 ⅖ kilograms Pork shoulder (ready to cook, with rind)
- salt
- ½ tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 5 fresh bay leaves
- 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
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Use a sharp knife to carve the rind crosswise. Grind spices with 1 teaspoon salt in a mortar and rub roast with it. Peel carrots, onion, garlic and parsnip, trim and cut into cubes. Rinse bones thoroughly. Grease bottom of a roasting dish well. Place pork roast in the roasting dish with the rind up. Add vegetables and bones cook in the preheated oven for about 15 minutes. Add broth to the roasting pan and cook another 30 minutes. Reduce oven temperature to 180°C (approximately 350°F) and roast for an additional 1 1/2 hours.
Remove roast from the oven, turn oven temperature up to 250°C (approximately 475°F), remove pork from the roasting pan and pour roasting juices through a sieve into a saucepan. Place roast with the crust upward in the roasting pan, brush crust with salt water and set for 5 minutes uncovered in a hot oven.
Remove bones from the sieve, add vegetables back to the sauce and season with salt and pepper. Serve roast pork immediately with vegetables.
