Germany’s Secret Technique to Make Extremely Crispy Pork Roast

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: pork shank

Pork shoulder is leaner while pork shank offers similar flavor at a lower cost.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer retains flavor without alcohol; cider adds sweetness.

Take a pork leg and place it in a pan.

Add 1.5 L of water to the pan.

Add 75 g of salt, 25 g of sugar, 2 laurel leaves, 1 teaspoon of ground cloves, 1 teaspoon of ground nutmeg, and 2 tablespoons of pitmix pork seasoning to the water.

Mix the ingredients in the pan.

Put the lid on the pan and bring it to a boil.

Once boiling, reduce to a slow simmer for 2 and 1/2 hours.

After simmering, remove the pork leg and let it dry in the open air.

Prepare the barbecue by removing grill grates and heat deflectors, adding charcoal, and setting the temperature to roast at 200°C.

Place the pork leg on the barbecue and cook, turning occasionally for even cooking.

Check every 10 minutes for desired results and ensure the skin is crispy.

For gravy, melt butter in a pan, add the same amount of flour, and cook until light brown.

Add boiling water from the pork leg to the pan and bring to a boil to finish the gravy.

Let the pork leg rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: