Bavarian Beer-Roasted Pork
- Preparation and cooking time
- Total time
- Plus 10-15min resting time
- More effort
- Serves 8
Ingredients
- 1.5kg pork (either topside or loin, with fat left on)
- 2 large white onions
- 1/2 celeriac root (or 2 celery sticks)
- 4 cloves of garlic
- 4-5 brown/wild mushrooms
- 2 carrots
- fresh parsley
- fresh rosemary or sage
- salt & pepper
- 1/4 litre Bavarian Weissbier (or any slightly sweet wheat beer)
Method
- STEP 1(If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
- STEP 2Cut the fat layer in a criss-cross pattern so it will later become crispy.
- STEP 3Dry off the meat and season well on all sides with salt & pepper.
- STEP 4Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
- STEP 5Fill in 125ml of water and the 250ml beer.
- STEP 6Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
- STEP 7Cook for 45min.
- STEP 8Take the roast out of the oven and turn it around (fat side up.)
- STEP 9Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- STEP 10Put the lid back on and cook for a further 1 hour.
- STEP 11After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
- STEP 12Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- STEP 13Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
- STEP 14Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.
