Crusty roast: the best recipe
That fits
Timeless and delicious: roast pork from the pig is always a great choice, if it should be hearty and tender at the same time. The characteristic roast from the oven with cut rind makes it not only pure or with fried vegetables and onions a good figure, but also tastes great together with Dumplings, with potatoes or vegetables, with coleslaw or with bread, Often the roast is served with a beer sauce, but also another dark sauce fits? or you just enjoy it pure. Leftovers are also very tasty in the bun.
How is the crust crispy?
To get a crunchy crust, it is very important that Cutting rind, You can either cut it yourself or have it done at the meat counter. Be careful, not too deep - So not into the meat layer - to cut.
Pork crust: how to spice?
Usually, the roast pork with Caraway and pepper seasoned. These are rubbed together with coarse salt as much as possible in the roast, so they are beautiful into the interstices of the rind reach. Some recipes plan to add broth (about 200 ml for 1 kg) to the roasting pan, but this is not a must. You can also make the broth yourself, if you do not want to use finished ones.
Crusty Roast: How much per person
You either cook too much or too little? it seems like being bewitched. Therefore, you can remember as a rule: Per person about 200 to 300 grams plan on, With six people you need about 1.2 to 1.5 kg. That is only a guideline, Consider that, for example, at parties many people like to eat a small portion later - or maybe you're looking forward to your bun with cold pork roast.
