Pork roast with crispy rind
Pork roast with sauerkraut, warm apples and brown sauce
- 1.5 kg pork roast
- salt and ground pepper
- olive oil
- 1 clove garlic
- 1 sprig rosemary
- 1 piece of cabbage
- 1.5 tbsp caraway
- 1.5 ts salt
- 0.5 ts pepper
- 3 dl meat broth
- 3 tablespoons sugar
- 3 tablespoons vinegar 7%
- 3 tablespoons butter
- 3 tablespoons wheat flour
- 6 dl kraft
- 2 tsp Dijon mustard
- 2 drops Worcestershire sauce
- salt and ground pepper
- 4 pieces of apple
- 2 tablespoons butter
- 1 tablespoon honey
- potatoes
- stirred cranberries
- parsley
- Heat the oven to 230 degrees.
- Remove the "stocking" or string if the pork roast is tied up, and dry it well with kitchen paper. Cut narrow strips into the rind (through the rind and well into the fat). Rub the meat well with salt, ground pepper and a little olive oil, and rub the rind side with salt (you can do this well in advance).
- Place the pork roast in a suitable ovenproof dish and add hot water so that the water is a couple of inches up the dish. Add half a head of garlic and a sprig of rosemary if desired. Other vegetables such as carrot, onion, leek and parsley can also be included. This will add extra flavor to the stock.
- Cover the dish with aluminum foil and steam the pork roast for about 40 minutes.
- Remove the foil, lower the temperature to 150 degrees and continue to cook for about 1.5 – 2 hours. The pork roast can be cooked at a lower temperature, but then the cooking time must be extended, the lower the temperature the longer the time. Turn the temperature back up to 230 degrees, and let the rind pop. Top up with water during cooking if necessary. Let the pork roast rest for at least 20 minutes before serving.
- Cut the cabbage into thin strips or grate it. Place the cabbage, caraway seeds, salt and pepper in layers in a suitable saucepan. Pour over the stock and simmer the cabbage under a lid for about 45 minutes.
- Season with vinegar and sugar and mix in a couple of tablespoons of the cooking juice.
- Melt the butter for the sauce in a heavy-bottomed saucepan. Whisk in the flour and brown the mixture over medium-high heat, stirring constantly, until golden brown - but by no means burnt. Add the hot mixture, a little at a time, whisking vigorously to avoid lumps.
- Bring to a boil and simmer for at least 15 minutes. Stir regularly. Season with salt, pepper, mustard and a few drops of Worcestershire sauce.
- Cut the apples into thick slices. Melt the butter in a large frying pan and fry the apple slices until lightly golden on both sides.
- Add the honey and let the apple slices simmer over medium heat until they are barely tender.
- Serve sliced pork roast with sauerkraut, warm apples, brown gravy and boiled potatoes. A little stir-fried cranberries is also great.
Pork roast can be challenging, so go for one with clear traces of fat marbling, and you're already on the right track. Whether it's tender or not is a matter of taste and preference, for me it's definitely tender. And the satisfaction is just as great every time it puffs up, golden and crispy. With homemade sauerkraut and warm apples, it's almost like a mini-Christmas Eve in advance. You shouldn't underestimate the joy of brown gravy and boiled potatoes either. There's something very safe and nice about it. Feel free to use the roasting juices from the pork roast in the sauce. Remove some of the fat if necessary - you can put it in the sauerkraut, fry the apples in it, turn the potatoes in it and so on. The garlic that has been frying with it is now completely soft and caramelized, it's great to squeeze out of its skin and mash right into the sauce.
