Entree: Germany – Wurttemberg – Krustenbraten (Roast pork with crispy crackling served with pan gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in pork roast with rind, approx. 3.5 lb (1.6 kg)
- 2 tsp (10 g) coarse salt, plus extra for rind
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) Dijon mustard
- 2 cloves garlic, minced
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 large onion, halved (8 oz (225 g))
- 2 carrots, cut into large chunks (6 oz (170 g))
- 1 celery stalk, cut into large chunks (1.5 oz (45 g))
- 2 bay leaves
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) dark lager or dry white wine
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- Fresh parsley for garnish (no measurement)

Show original ingredient measurements

- 1 bone-in pork roast with rind, approx. 3.5 lb (1.6 kg)
- 2 tsp (10 g) coarse salt, plus extra for rind
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) Dijon mustard
- 2 cloves garlic, minced
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 large onion, halved (8 oz / 225 g)
- 2 carrots, cut into large chunks (6 oz / 170 g)
- 1 celery stalk, cut into large chunks (1.5 oz / 45 g)
- 2 bay leaves
- 1 cup (240 ml) beef or pork stock
- 1/2 cup (120 ml) dark lager or dry white wine
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- Fresh parsley for garnish (no measurement)

Instructions

1. Remove roast from refrigerator 1 hour before cooking and pat rind completely dry with paper towels. Score the rind in 1/2-inch (1 cm) squares without cutting into the meat; rub the entire roast (including rind) with 2 tsp (10 g) salt, 1 tsp (2 g) pepper, mustard, minced garlic, caraway seeds, and 1 tbsp (15 ml) oil.
2. Preheat oven to 500°F (260°C). Place onion, carrots, and celery in a roasting pan with bay leaves and pour in 1/2 cup (120 ml) dark lager or wine plus 1/2 cup (120 ml) stock. Set the roast rind-side up on a rack over the vegetables.
3. Roast at 500°F (260°C) for 20–25 minutes to blister and start the crackling, then reduce oven temperature to 350°F (175°C). Pour the remaining 1/2 cup (120 ml) stock into the pan, roast uncovered for 1–1.25 hours more (about 20–25 minutes per lb total), basting once or twice, until an instant-read thermometer reads about 160°F (71°C) in the thickest part.
4. Transfer roast to a cutting board, tent loosely with foil, and rest 15–20 minutes. Meanwhile strain the pan juices into a saucepan, skim excess fat, and bring to a simmer. Whisk 1 tbsp (8 g) flour into 2 tbsp (30 g) softened butter to make a paste, whisk into the simmering juices and reduce until slightly thickened; season to taste with salt and pepper.
5. Carve roast into slices, ensuring each piece has crackling, serve with pan gravy and garnish with chopped parsley.