19 July 2024
Roast pork with malt beer - recipe - photo: falcon
Roast pork with malt beer- recipe - photo: falcon

Roast pork with malt beer

160 min. total time

Ingredients for 6 portions

1.5 kg Pork belly
200 g Onion
200 g Carrots
50 g Celery
2 tsp Cumin
2 tsp Salt
1 tbsp Mustard
250 ml Beef brotd
2 tbsp Lard
50 ml Malt beer

Preparation

  1. Preheat the oven to 250°C. Peel and cut the onions, carrots, and celery into large pieces.
  2. Score the skin with a sharp knife.
  3. Place the meat with the skin side down in a roasting pan with 3 cm of water.
  4. Let it stand for about 45 minutes, remove from the water, drain, and place the meat with the skin on a cutting board. Season the meat with salt, spread mustard on it, and sprinkle with half of the caraway seeds.
  5. Heat 2 tablespoons of lard in the roasting pan, briefly sauté the vegetables in the lard, and remove them again. Sauté the meat in 1 tablespoon of lard and deglaze with broth.
  6. Sprinkle the skin well with salt and sprinkle the remaining caraway seeds. Place the roasting pan in the oven until the skin begins to blister, then reduce the temperature to 170°C after about 20 minutes.
  7. Arrange the vegetables around the meat, pour malt beer over the meat. Return the roasting pan to the oven and finish cooking, occasionally brushing the crust with malt beer.
  8. Roast the meat in the oven for about 1 hour, then let it rest for a while and slice it.

Nutrition score

kcal
81

fat
5,72 g

protein
2,32 g

carbs
5,47 g

160 min. total time | 55 min. preparation time | 105 min. cook & rest time

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