Classic Bavarian Pork Roast with a crunchy crust!

A Bavarian classic is the pork roast with a crunchy crust. Super easy to make. Great for a Sunday roast.

📝 Ingredients

• 1.5 kg pork belly (ready to cook, with rind)
• 1 liter chicken broth
• 2 large onions
• 1 carrot
• 150 g root celeriac
• 1 small leek
• 2 tablespoons oil
• 1 tsp powdered sugar
• 1 tbsp tomato paste
• 250 ml red wine
• 2 bay leaves (dried)
• 2 cloves of garlic
• 1 tsp dried marjoram
• 0.5 tsp caraway seeds
• Salt
• pepper
• 1 slice of ginger
• Lemon zest in one piece

👨‍🍳 Instructions

1. 1For the pork crust roast, first preheat the oven to 180° Celsius top and bottom heat).
2. 2In the meantime, rinse the roast pork with cold water and pat dry with paper towels.Then cut the rind in a diamond shape with a sharp knife and season or rub well with salt and pepper.
3. 3Then peel and quarter the onions and 1 of the garlic cloves (just to be safe, not a whole garlic!
4. 4Clean the carrot, leek, and root celery and cut into large pieces.
5. 5Now heat the oil in a roasting pan and sear the roast pork briefly, with the rind facing down.
6. 6Then turn the meat over (so that the rind is on top) and sear it.
7. 7Remove the roast pork from the roaster and sear all vegetables.
8. 8Place the vegetables on the edge of the roaster and put the icing sugar in the middle and let it caramelize. Add tomato paste and stir briefly. Gradually simmer with a little red wine. Add broth and stir everything together.
9. 9Place the roast pork, rind side up, on top of the vegetables and the unfinished sauce.Roast in the oven on the bottom rail for 2 hours.
10. 10At the end of the roasting time, increase the temperature to 220 ° Celsius.
11. 11Take the pan out of the oven and place the pork crust roast on a baking tray, salt the rind again and place it back in the oven for about 15–20 minutes until crispy.
12. 12Meanwhile, pour the sauce through a sieve into another saucepan. And then add bay leaves, a toothpick with garlic, ginger and lemon zest, marjoram and caraway seeds.
13. 13Remove the garlic, ginger, and lemon zest after approx. 5 minutes.
14. 14Season to taste with salt and pepper.
15. 15Finally, take the pork roast from the oven, slice it and enjoy with the sauce.