How to Make Pork Roast With Crackling - Recipe in description

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner while pork butt is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive and works well in marinades.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can save costs while maintaining flavor.

Finely dice the pork rinds. If possible, have the butcher slice the meat for easier preparation.

Season the meat well with salt, cumin, and pepper to taste.

Preheat the oven to 180 °C (360 °F) with the fan on.

Clean the vegetables and cut them into 2 cm long strips.

Melt some clarified butter in a baking pan and sear the roast all around, avoiding the crust.

Add the vegetables around the meat in the pan with the rind side facing up.

Deglaze everything with about a third of the beer and bring to a boil.

Crumble the gravy cube into the roast juice and add to the broth.

Add water until the liquid covers approximately half of the roast, then slide it into the oven for about 2 hours.

Occasionally add water or some beer to the pan while cooking, keeping an eye on the rinds to avoid burning.

After 2 hours, take the meat from the pan and strain the sauce over a saucepan.

Place all vegetables back in the pan, add the meat, and return it to the oven.

Pour the remaining beer over the sauce, season to taste, and bring to a boil.

Stir in 2 tablespoons of sour cream into the sauce without boiling it.

If the sauce is too thin, thicken it with a little starch.

Set the oven to grill mode and let the crust 'pop' for about 2 minutes, watching closely to avoid burning.

Remove the meat from the oven and cut it into 1 cm-wide slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens