Bavarian Beer-Roasted Pork
Member recipe by zetallgerman
This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.
- 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)
- (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)
- Cut the fat layer in a criss-cross pattern so it will later become crispy. Dry off the meat and season well on all sides with salt & pepper.
- Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid. Fill in 125ml of water and the 250ml beer. Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C. Cook for 45min.
- Take the roast out of the oven and turn it around (fat side up.) Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- Put the lid back on and cook for a further 1 hour.
- After 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"). Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- Remove the roast from the oven, leave the meat to rest for min. 10min before carving. Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.