Roast pork in Bavarian.



Pork 1.2-1.5 kilograms
salt to taste
ground black pepper 0.5 teaspoon
allspice 0.5 teaspoon
1 teaspoon cumin
1h spoon oregano
bouquet garni 1 bunch
onion 4 pieces
garlic 2 cloves
vegetable oil 3 tablespoons
250 grams of meat broth
Beer light 500 milliliters

To prepare the necessary piece of pork skin (shoulder, loin).
Meat wash, dry paper towel to make diamond-shaped incisions in the skin.

Ground allspice and black pepper mixed with salt.

The resulting mixture to rub the meat on all sides.

Greens soups (carrot, leek, celery stemmed – one little thing), wash and finely chop.
In the absence of fresh green soup can replace it with 2-3 tablespoons dry soup vegetables.
Onions and garlic peel and chop.

Put the meat in the skillet skin side up and fry in vegetable oil until golden brown

Add soup greens, onion, garlic, cumin, oregano and bake in a preheated 180 ° C oven for 40 minutes

Pour the meat broth and 250 ml of beer and cook the roast in the oven for another 40 minutes …

… occasionally basting the meat with beer.

Put the meat in another bowl, pour the sauce from a skillet.
Oven temperature was increased to 220 ° C.
Return meat to the skillet and bake in the oven for 10-15 minutes to become crispy skin.

Sauce grind blender or rub through a sieve.

Meat cut into slices …

… and serve with sauce.
Served with boiled potatoes offered or bread dumplings.


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