Krustenbrat’l (Roast Pork)

First, prepare the garlic water. To do this, crush three cloves of garlic, mix with about twice as much water and leave to infuse for a while. Then strain.

Now rub the pork belly well with spices and garlic water and let it marinate at room temperature for a few hours (or overnight in the refrigerator). Simmer meat, rind side down, in some water or soup mixed with vinegar for about 15 minutes.

Add the chopped bones to the roast clean with lard, carrots, onions and garlic (unpeeled and cut in half) and place the meat rind side up.

Pour some water or mild soup over it, put it in the preheated oven (220 °C) and roast until the pork roast gets a nice crust. Then finish roasting at 140 °C.

During roasting, keep pouring gravy over the meat and make sure that there is always about 1 cm of juice in the roast.

Remove the meat and keep warm for at least 30 minutes, preferably loosely covered with aluminum foil (the meat matures and becomes tender). Add the brown bread, paradeisermark and thyme to the gravy and simmer gently. Then strain and season to taste.

For the lemon-cumin butter, mix well some butter with caraway seeds, grated lemon peel and chopped parsley.

Warm the roast pork briefly in the oven and then carve. Spread a thin layer of lemon-cumin butter, but do not drizzle the juice directly over the meat.

For the garnish, use a potato peeler to shave longer slices from the horseradish root and decorate the roast with them.

Preparation Tip:

Curd cheese napkin dumplings and apple sauerkraut make an excellent side dish for this roast pork recipe.

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