Roast pork
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- 1 tsp peppers
- 4 allspice
- 1 cloves
- 1 tsp Caraway
- 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
Score rind in a diamond pattern with a sharp knife. Season with salt, pepper and cumin powder.
Peel carrots, onions, garlic and parsnip, rinse and cut into chunks. Rinse leek and cut into pieces.
Rinse bones thoroughly. Grease roasting pan and add pork, vegetables, spices and bones to the pan, roast in preheated oven at 220°C (approximately 425°F) for about 15 minutes. Add broth to the pan and reduce oven temperature to 180°C (approximately 350°F) and roast pork for about 1.5-2 hours. Remove roast from the oven and increase oven temperature to 250°C (approximately 475°F). Strain sauce through a sieve into a saucepan. Place meat back into a roasting pan (rind side up), brush with salted water and roast for about 5 minutes or until crispy. Simmer down sauce briefly and season to taste. Arrange pork on a platter and serve with sauce.