Bavarian pig roast

Bavarian pig roast
Quantity Ingredient
1000 g Pig shoulder
Pepper & Salt
20 g Pigs lard
0,5 l Hot water
20 g Butter
1 tsp Caraway
0,5 l Black Beer
1 tsp Sweet mustard
2 tsp Starch Flour

Bavarian pork roast is served with hearty black beer sauce. Preheat the oven to 220°. Bavarian pig roast is prepared with pig shoulder. Carve the rind with a sharp knife at an angle of 2 cm apart. The cut should only go to the edge of the fat, as shown in the picture above, so that the rind does not fall off when baked in the oven. Season the meat with pepper and salt and rub with 4 teaspoons of sweet mustard. Put the lard in a deep fat pan and let it out in the oven. Place the meat with the rind down in the hot lard. Bring water to the boil, pour 1/4 litre over the meat and bake for 15 minutes on the middle shelf. Reduce the temperature to 180°, turn the roast over and bake for 1 hour. Pour on 1/8 l of hot water little by little. Pour the meat again and again with roast stock. Season soft butter with caraway and garlic. After baking for 1 hour, turn the meat over, coat the rind with butter and bake for another 30 minutes. Sprinkle with the remaining water. Put the fat pan in the oven on the top rail for top heat and bake the meat for 20 minutes. Pour the meat again and again with black beer. Keep some black beer for stirring from cornstarch. Bavarian pork roast gets a crispy crust if you switch on the grill at the end 3 to 4 minutes. Let the meat rest in aluminium foil for 10 minutes before slicing. Pour the sauce into a saucepan, bring to the boil and season with pepper, salt and 1 teaspoon of sweet mustard. Mix the starch flour with the remaining Schwarzbier and thicken the sauce with it. Bavarian pig roast is served with red cabbage and dumplings.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
358 kcal
5 g
29 g
21 g

(C)opyright by Marions Kochbuch