Known in Germany as krustenbraten, this roast pork shoulder has wonderfully crisp crackling and a gravy made with dark wheat beer. It’s traditionally served with potato dumplings, but mashed or roast potatoes also go well, as does cabbage or other greens.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Cal/Serv:
500
Ingredients
1.8-2kg boneless skin-on pork shoulder joint
2tsp.
caraway seeds
2tsp.
cumin seeds
2tsp.
smoked paprika
3
medium carrots, peeled and roughly chopped
3
celery stalks, roughly chopped
2
leeks, trimmed and roughly chopped
250ml
vegetable stock
400ml
dark beer, we used Leffe Brune
2Tbsp.
cornflour
Runny honey, to taste (optional)
Directions
Step 1One hour before cooking, remove pork from fridge to come up to room temperature. If the skin of the pork belly is not already scored, do so with a sharp knife or scalpel in a diamond pattern (or ask your butcher to do this). Pat dry thoroughly with kitchen paper, then season all over, working it into the scores in the skin. Set aside (uncovered).
Step 2Preheat oven to 240°C (220°C fan) mark 9. Toast the caraway and cumin seeds in a small frying pan over medium-high heat until fragrant, then grind to a powder with a pestle and mortar. Mix in the paprika then rub the spice mix all over the meat, avoiding the skin. Put in a medium roasting tin skin-side up. Roast for 30min until the skin starts to crackle.
Step 3Remove pork from oven and reduce temperature to 180°C (160°C fan), mark 4. Add vegetables to the roasting tin and lift the pork so it is sitting on top of them. Pour stock and beer into the tin and return to the oven for 1hr 30min, until pork is cooked and tender.
Step 4If the crackling isn’t crisp, turn the oven back up to 240°C (220°C fan) mark 9 and return pork to the oven for 15min to crisp up. Alternatively, crisp under a medium-high grill, keeping a careful eye on it to make sure it doesn’t burn. Once crisp, transfer pork to a plate, loosely cover with foil and leave to rest in a warm place for 20min.
Step 5Meanwhile, tip vegetables and all the cooking juices from the roasting tin into a large sieve set over a medium pan, pressing vegetables to extract as much liquid as possible. Discard vegetables Spoon off excess fat from the gravy.
Step 6In a small bowl, mix the cornflour and 2tbsp cold water to a smooth paste. Add to the gravy pan and cook, whisking, until the gravy thickens (it will need to boil). Check seasoning, adding a little honey, if needed, to balance the bitterness of the beer. Transfer to a jug. Serve pork in chunky slices with the crackling and gravy alongside.
GET AHEAD Prepare the spice rub a day ahead; store in an airtight container. Chop all the vegetables a day ahead; transfer to a bowl, cover with damp kitchen paper and chill until needed.
Per serving:
Calories: 500
Protein: 75g
Fat: 15g
Saturates: 5g
Carbs: 11g
Sugars: 6g
Fibre: 4g
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