Bavarian Beer-Roasted Pork

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 2

  Cut the fat layer in a criss-cross pattern so it will later become crispy.

• step 3

  Dry off the meat and season well on all sides with salt & pepper.

• step 4

  Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.

• step 5

  Fill in 125ml of water and the 250ml beer.

• step 6

  Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.

• step 7

  Cook for 45min.

• step 8

  Take the roast out of the oven and turn it around (fat side up.)

• step 9

  Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.

• step 10

  Put the lid back on and cook for a further 1 hour.

• step 11

  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").

• step 12

  Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.

• step 13

  Remove the roast from the oven, leave the meat to rest for min. 10min before carving.

• step 14

  Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.