Franconian roast pork

200 min. total time

Ingredients for 2 portions

Preparation

1. Preheat the oven to 150 degrees Celsius top/bottom heat.
2. Fill a pot with about 2 cm of water, bring to a boil, and place the meat with the skin side down. Only the skin side should be in the water. Let it simmer for about 15 minutes.
3. In the meantime, clean or peel the vegetables (carrot, celery, leek, onion, garlic) and cut them into small cubes.
4. Remove the meat and then score the skin in a diamond pattern. This is best done with a cutter. Mix the salt with the pepper and rub the meat, do not season the skin side.
5. Heat the clarified butter in a roasting pan and sear the meat from the bottom and sides. Do not sear the skin side. Then add the vegetables and let them roast. Pour in some vegetable broth and place in the oven. Roast at about 140 degrees Celsius for about 3 hours, occasionally adding more broth. Increase the temperature to 200 degrees Celsius for the last 20 minutes to make the skin crispy.
6. Remove the meat from the roasting pan and strain the sauce through a sieve into a pot. Thin it with some broth, add gravy thickener if needed.

Nutrition score

200 min. total time | 20 min. preparation time | 180 min. cook & rest time