My simple crusty roast is Bavarian, hearty home cooking, perfect for Sunday family dinners and celebratory occasions.
The juicy roast pork with its crispy rind will impress any lover of good, down-to-earth cuisine.
Preparation is not difficult at all, because the oven does most of the work, while you can already look forward to this delight of German cuisine.
In my simple recipe, with understandable step-by-step instructions, I will show you how to prepare it in just a few steps and how you can be sure to make this ingenious recipe a success Crust roast you can do it yourself at home.
What is a crust roast?
A crust roast is a traditional Bavarian roast of pork. A characteristic feature of this roast is the cross-shaped pork rind, which becomes particularly crispy and bubbles when cooked in the oven.
You will love this roast because it is:
- Tender, juicy and the crispy rind is simply a hit.
- Perfect for family meals, for festive occasions and whenever you want to prepare something special.
- Easy to prepare. With my instructions you can also succeed as a cooking beginner.
- Leftovers are easy to save and use, as you can also enjoy the roast cold on bread or as a sandwich.
Tips for preparation
For a particularly crispy rind that pops particularly well, place the roast with the rind side down in salted water before cooking until it turns white. The entire roast should not be covered with salt water, but only the rind.
To cut into the rind you need a very sharp knife or a cutter.
When cutting, make sure that you only cut into the rind and not into the meat.
When preparing, make sure that the roast is completely cooked through, as that is how it tastes best. The core temperature should be around 75 degrees.
Before cutting, you should let the roast rest for 10 to 15 minutes. During this time you can prepare the delicious sauce for frying.
Can you prepare the dish?
The crusty roast tastes best freshly prepared. However, you can keep the roast warm in the oven for a longer period of time.
How long does the dish last?
The roast will keep in the fridge for 3 to 4 days. It’s best to put it in a sealable container after it has cooled and then put it in the cold immediately.
The saved roast can be cold, e.g. B. sliced thinly on bread or rolls, or eaten warm.
Variations of the dish
A mixture of broth and alcohol (beer) is usually added during cooking.
When it comes to beer, you can choose a black beer. This gives the sauce a slightly sweet taste.
If you don’t have beer on hand, you can replace it with white wine.
Cider also gives the gravy an exciting touch.
For one alcohol-free version, you can use malt beer, or simply add more broth. This also tastes very good.
Frequently asked questions about roasted crust
What ingredients do you need for the crusty roast?
- approx. 1.5 kg pork roast
- 2 onions
- 2 carrots, medium sized
- 1 piece of celeriac
- 1⁄2 stalk of leek
- 400 ml beef or vegetable stock
- 500 ml beer or white wine
- Salt
- Black pepper
- Sweet paprika
Also for the sauce:
- Sauce thickener, to bind the sauce
- 50 ml cream
- 15 grams of butter
A notice: You can find the exact quantities and step-by-step instructions below Recipe cardwhich you can also print out or save as a PDF file.
Preparation steps for crusty roast.
How do you make the crusty roast?
Preparations:
Open the oven 180 degrees top and bottom heat preheat. Do not use circulating air.
For the crusty roast:
Rinse the roast under cold water and pat dry with kitchen paper.
Then cut the rind with a very sharp knife or cutter cruciform in approximately 1 cm distance carve.
A notice: Be careful to only cut into the rind and not into the meat.
The crusty roast all around salt and rub the salt into the rind.
Add the rest of the roast, except the rind black pepper and Sweet paprika Spice up.
For the vegetables:
The Onions Peel, halve lengthwise and roughly dice.
A notice: When it comes to vegetables, it is not absolutely necessary to use exactly the types listed below. You can simply use a bunch of soup greens, such as those sold in stores.
The Carrots Peel with a vegetable peeler, cut off the ends and then cut crosswise into rings.
The celery cut into coarse cubes.
The Leek Clean, cut off the ends and then cut crosswise into rings.
Preparation:
Place the roast in a baking dish or roasting dish with the rind side down.
Spread the vegetables around the outside.
Then broth and that Beer pour on.
Place the baking dish in the oven and bake for approx. 35 minutes cook for a long time.
Then turn the crusty roast so that the rind now faces upwards.
More 45 minutes cook in the oven.
Towards the end of the cooking time, make sure that the rind does not become too dark.
Then remove the crusty roast and before cutting it 10 mins let rest for a long time.
For the sauce:
In the meantime, strain the vegetables and gravy through a sieve and collect the sauce in a pot.
Bring the sauce to the boil once.
With the Sauce thickener thicken.
Finally the butter and the cream Add and stop cooking.
If necessary, season again with salt and black pepper.
Arranging and serving:
Cut the roast into slices about 1 cm thick across the grain of the meat.
First spread some of the sauce on each plate, then add the slices of roast pork on top.
Serve with a side dish of your choice.
Bon appetit!
A notice: You can find the exact quantities and step-by-step instructions below Recipe cardwhich you can also print out or save as a PDF file.
Those specified Preparation times are, by the way, an average. It’s completely normal if things go a little faster or take a little longer because some people get the preparations done quicker than others.
So, now I wish you a lot of fun cooking and a very good appetite!
If you liked my quick recipe for roast pork, you might also like my recipe for a juicy roast pork 🙂
Love to cook and cook with love ❤️
Your Christoph
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Crust roast
My simple crusted roast is Bavarian, hearty home cooking, perfect for a Sunday family dinner and for celebratory occasions.
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- 1.5 kg Pork roast
- 2 Onions
- 2 Carrots medium-sized
- 1 Piece celery root
- 1/2 pole Leek
- 400 ml Beef or vegetable broth
- 500 ml Beer or white wine
- Salt
- Black pepper
- Sweet paprika
Also for the sauce:
- Sauce thickener to set the sauce
- 50 ml cream
- 15 grams of butter
For the crusty roast:
- Rinse the roast under cold water and pat dry with kitchen paper.
- Then score the rind in a cross shape about 1 cm apart using a very sharp knife or cutter.
- Note: Be careful to only cut into the rind and not into the meat.
- Salt the roast all over and rub the salt into the rind.
- Season the remaining roast, except the rind, with black pepper and sweet paprika.
For the vegetables:
- Peel the onions, halve them lengthways and dice roughly.
- Peel the carrots with a peeler, cut off the ends and then cut them crosswise into rings.
- Cut the celery into rough cubes.
- Clean the leek, cut off the ends and then cut crosswise into rings.
Preparation:
- Place the roast in a baking dish or roasting dish with the rind side down.
- Spread the vegetables around the outside.
- Then pour in the broth and beer.
- Place the baking dish in the oven and bake for approx. 35 minutes cook for a long time.
- Then turn the crusty roast so that the rind now faces upwards.
- Then more 45 minutes cook in the oven.
- Towards the end of the cooking time, make sure that the rind does not become too dark.
- Then remove the crusty roast and before cutting it 10 mins let rest for a long time.
For the sauce:
- In the meantime, strain the vegetables and gravy through a sieve and collect the sauce in a pot.
- Bring the sauce to the boil once.
- Thicken with the sauce thickener.
- Finally add the butter and cream and do not let it boil any longer.
- If necessary, season again with salt and black pepper.
Arrange and serve.
- Cut the roast into slices about 1 cm thick across the grain of the meat.
- First spread some of the sauce on each plate, then add the slices of roast pork on top.
- Serve with a side dish of your choice.
- Bon appetit!
Alternatively, you can serve the roast with boiled potatoes or a side dish of your choice.
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