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Crispy pork roast with crackling

POPULAR (ABOUT 6 SERVINGS)

Preparation time:

about 35 minutes

Braising time: about 1¹/₂ hours

¹/₂5 kg/5¹/₂ lb pork loin with crackling salt 3 onions 1 bunch soup vegetables (carrots, celery, leeks) 20 g/³/₄ oz (1¹/₂ tablespoons) clarified butter or margarine 500 ml/17 fl oz (2¹/₄ cups) beer freshly ground pepper 1 teaspoon ground caraway seeds 6 cloves a little meat stock or water (if needed) 1 tablespoon cornflour (cornstarch)

Per serving:

P: 47 g, F: 17 g, C: 9 g, kJ: 1682, kcal: 402, CU: 0.5

1 Bring plenty of water to the boil in a large pan. Add salt at the rate of 3 teaspoons salt per 3 litres/5¹/₄ pints (12 cups) water, then add the meat. Cook the joint of pork, letting it simmer gently over low heat for about 45 minutes. Then preheat the oven: top and bottom heat: about 200 °C/400 °F (Gas mark 6), fan oven: about 180 °C/350 °F (Gas mark 4).

2 Meanwhile peel the onion and cut into quarters. Prepare and wash the soup vegetables, leave to drain and cut into pieces. Heat the clarified butter or margarine in a roasting tin, add the vegetables and fry (sauté) briskly. Then add half the beer.

3 Remove the meat from the water, leave to drain and cut the skin about 1 cm/3/8 in deep with a utility knife so as to make a diamond-shaped pattern. Season the meat with salt, pepper and caraway. Insert the cloves at the points where the incisions cross.

4 Place the joint on the vegetables in the roasting tin. Put the roasting tin without a lid on a shelf in the bottom third of the preheated oven. Cook the joint for about 45 minutes.

5 Pour a little beer over the joint now and again. About 10 minutes before the end of the cooking time, pour the rest of the beer over the meat and continue cooking until done. If there is not enough liquid, add a little stock or water.

6 Take the meat out of the roasting tin and leave to rest for a while. Pour the cooking juices through a sieve and bring to the boil. Mix together the cornflour (cornstarch) and a little water until the mixture is smooth, then stir it into the liquid. Cook the sauce for about 5 minutes, stirring occasionally. Season with salt and pepper.

Serve with: Savoy cabbage (p. 132) or thick slices of coarse rye bread.

TIP» While it is easier to cut the thick skin with a utility knife, a very sharp carving knife can also be used.