Hello everyone, today I have one more of my favorite recipes for you. Pork roast braised in the oven – really nice and juicy – with a crispy crackle. This pork roast is a real German classic and my husband and children love it very much! They especially like the delicious, crispy crackling that is simply irresistible. For this pork roast, I always use a piece of lightly salt cured pork leg.
To make it easier for you to cut the rind of the meat, you should boil some water in a pot and put the roast, rind side down, into the boiling water for around 3
minutes. You must make sure that only the rind is in the water and boil it briefly. After that, you can take the meat out of the hot water and pat it dry. Keep the water!
Traditional Bavarian roast pork from the oven, super juicy with crispy crackling!
After that, you can cut the skin of the pork with a sharp knife into the typical rhombic-shaped pattern. If you want to make it even more easy, you can use a carpet knife or a very sharp cutter to cut the rind. Afterwards it’s time to season all sides of the roast with salt, pepper and marjoram. Put the cinnamon blossoms into the rind after sautéing, so they won’t burn. If you like caraway seeds, you can add a teaspoonful after sautéing as well.
Now you can wash and clean the carrots, celery, leek and onion and cut them into pieces of about 2.5 cm, and finely chop the garlic. I then heat some clarified butter in a large roaster pan and sauté the roast pork briefly on all sides. Afterwards, the finely chopped soup vegetables are briefly roasted with some tomato paste and then deglazed with 200ml of the cooking liquid that you have kept after boiling the meat.
How to make the perfect pork roast with an irresistible crunchy crackling!
Now it’s time to put the meat back into the roaster pan and place it into your preheated oven. It won’t be long before you’ll be rewarded by the appetizing aroma coming from the oven, which will give you a little taste of the delicious and flavorful result you’re waiting for.
I bake the pork roast in the oven at a low temperature, up to a maximum of 140 degrees, to make sure it stays nice and juicy. Towards the end of the cooking time, I glaze the rind with honey and salt and turn up the oven so that the rind gets nice and crispy and becomes the perfect tasty and crispy crackling, we want
it to be. When the core temperature is 72 degrees, the meat should be removed from the oven. If you have a small gas burner, you can also go over the crust with the flame to make it nice and crispy.
Brussels sprouts and mashed potatoes are a perfect match for the delicious roast, just as cabbage and potato or bread dumplings. Homemade red cabbage will also make a beautiful side dish to this classic
Bavarian pork roast. For this delicious, hearty roast pork, I prefer to use a lightly salt-cured piece of meat from the leg with skin on. I find that when the meat is lightly salt-cured, the roast is even juicier.
You can also use a nice piece of meat, which has not been salt-cured. It will still turn out super tasty.
I have loved this kind of pork roast since I was a child. This traditional pork roast actually belongs in the Bavarian cuisine but is loved throughout Germany. Just as in the Austrian and Czech cuisine. In the past, my parents often took me and my sisters on vacation to Roßhaupten on the Forggensee in the Allgaeu. I think that is where I ate this delicious pork roast for the first time.
Juicy, oven baked pork roast with crispy crackling
In Bavaria, it will always come with bread dumplings and heavenly-hearty sauces. My mother later cooked this dish often on Sundays, when the whole family would come together for lunch. We’re keeping this tradition and the authentic Bavarian pork roast with it’s absolutely delicious and crispy crackling is an all-time family favorite.
A few tips on how to prepare the perfect pork roast with crispy crackling and answers to the most frequently asked questions: What side dishes go well with pork roast? – Red cabbage, Brussels sprouts, sauerkraut, cabbage, green bean salad, bread dumplings, potato dumplings, spaetzli and potatoes always taste great with oven baked or braised roast pork. You’ll find how to prepare almost all of this delicious and homemade side dishes on my blog.
Juicy, oven baked pork roast with crispy crackling
What kind of meat do you use for roast pork? – I usually buy meat from the pork leg or shoulder. I prefer lightly salt-cured meat, but it will 100% work without as well.
How long does the roast bake in the oven? – I’ll usually give it an hour per kilo at 180 degrees. At a lower temperature, it will take a little longer.
How much meat do I need for 4-6 people? – I calculate about 200 g of meat per person and would recommend a roast of about 1.2 – 1.5 kg.
At a core temperature of 75-80 degrees, the pork roast is completely cooked through.
To keep the meat soft and juicy, you should sauté it briefly on all sides before you braise it in the oven.
If you have a question about the recipe or have already tried it, I’d love to hear your comments and answer your questions quickly!
I hope you enjoy reading, strolling through and trying out my cooking and baking recipes!
Authentic Bavarian Pork Roast with juicy and tender meat and a delicious, crispy crackling cooked in the oven. The roast is glazed with honey and cooks slowly at 140 degrees.
- 1 cutting board
- 1 paring knife
- 1 knife
- 1 large roaster pan
- 1 sharp knife
- 1 colander
- 1 Measuring
- 1,7 kg pork crust roast cured
- 1/4 celery root
- 3 Carrots large
- 1/2 stick leek
- 1 tbsp marjoram
- 1 onion
- 2 cloves of garlic
- 2-3 tbsp honey
- 1 tbsp Salt (my spice mixture contains rosemary and thyme)
- 1 tbsp Tomato paste
- 1 tbsp Salt for the honey for glazing
- 500 ml cooking liquid from cooking the rind
- 300 ml beer
- 1-2 tsp cornstarch
- It is best to prepare all needed ingredients right at the beginning. You can do yourself a big favor by weighing and measuring your ingredients right from the start, too. Wash and peel the carrots, celery, onion and leek. Wash the meat and pat it dry.
- Dice the peeled vegetables evenly.
- Heat approx. 500 ml of water in a pot and place the meat in the water – rind side down! Only the rind should be in the water. Cook for about 3-4 minutes. Then remove the meat from the water and pat it dry. Keep the leftover liquid.
- Now you can cut the skin very well with a knife into cubes or rhombus-shapes. You should make sure that you only cut into the rind and the fat and not into the meat.
- Rub the roast with marjoram and some herb salt
- Brown the pork roast in some clarified butter from all sides in a large roaster pan, add the soup vegetables and tomato paste. Deglaze with some leftover cooking water. Then add the cinnamon blossoms between the cuts in the rind.
- Put a roasting thermometer in the middle of the meat and put it in the oven, that should be preheated to 140 degrees and braise for about 110 minutes. In between, add some cooking water and the beer. When the roast has a core temperature of 70 degrees, remove it briefly from the oven and brush the rind with honey (mix with 1 tsp. Sea salt beforehand).
- Pour off the broth into another pot and put the pork roast back into the oven.
- Continue roasting at 200 degrees until the core temperature is 72 degrees and the rind has become a bubbly, golden brown, crispy crackling.
- Purée the broth, including the vegetables, with a blender and season the sauce with a little salt.