German “Krustenbraten” & Dark beer Sauce (Pork roast with crackling)

Now perfectly matching my Potatoe Dumplings we are making an Authentic German Bavarian Pork roast. The meat is juicy and soft, while the crackling skin is super crispy without any chewy bits. And the Dark beer sauce is just divine with lots of flavours. Make sure to plan this roast since it needs to rest at least for 24 Hours.

What you need:

4 Pound or 1 1/5 kg Pork Belly without bones and with the Skin
1 Pound or 500 g uncooked, fresh Pork Bones
1 cup or 250 ml Chicken or Beef Broth
2 Cups or 500 ml Dark Beer
1/2 Pound or 250 gr. of Soup based vegetables (1 carrot, half stem of leek, piece of Sellery root or stem) washed, skin on
3 Garlic cloves washed, skin on
1 onion, washed the skin on
1 Tbsp Tomato paste
1/2 Tsp Agave Nectar
1 tsp caraway seed
2 dried Bay leaves
1 Tbsp Starch
Salt & Pepper
3 Tbsp Sunflower Oil
1 Tsp dried Oregano

Start by cutting into the pork skin with a very sharp knife, 1 cm long strips. Make sure not to cut into the meat. Then season with about 2 – 3 tbsp of salt all around the skin and meat, but especially the skin of the pork and between the cut pockets. Let it rest in the fridge uncovered for at least 24 hours, or even better 2 Days. Once the Pork is rested and ready to cook, take the pork bones and roast them in the oven for 30 -40 min on the highest setting of your oven. Take them out and set them aside. Then take a paper towel and wipe all the moister and salt off your pork belly. Make sure the Pork belly is as dry as possible. Massage 2 tbsp oil into the pork belly’s skin. Then season the pork with salt & pepper, about 2 tsp each. Turn the pork upside down (skin down) into an ovenproof dish. Lay a parchment paper on top of the pork and another heavy dish on top of the pork and parchment paper. Roast the pork for about an hour at 180 C or 350 F, depending on your Oven (the meat should be fully cooked, juicy and soft). In the meanwhile, the dark beer sauce will be prepared. Cut the Vegetables, Onion, Garlic roughly into chunks. Start sautéing the Onions on medium-high heat with 1 tbsp of oil until slightly browned. Then add all other vegetables and sauté them as well, till slightly in colour. Then add the tomato paste and roast it in the pan as well for about 30 sec. Turn the heat down to medium-low heat. Add the caraway seeds, beer, broth, pork bones and bay leaves. And let it slow cook for an hour. Once cooked for an hour, give the sauce through a sieve, squeezing all the flavour out of the vegetables while they are in the sieve. Discard the vegetables and the bones. Mix the starch with 3 tbsp of cold water. Stir it into the sauce, heat it up so it can slightly thicken, keep stirring. Season the sauce with oregano. And the Sauce is done for the Pork or/and Dumplings. Inbetween the Pork will be continued to be prepared. Once the pork has roasted for an hour, take the parchment paper off and turn the pork around, skin on top. Take 2 tbsp of water (or beer) and 1 tbsp of salt and baste the skin. Then set the oven to your highest setting and add the pork back into the oven ( in the middle or top rack), roast the skin till crisp for about 10 min, depending on your oven. Keep an eye on it, it can burn real quick. Once you are satisfied with your crackling, let the pork rest for 5-10 min before cutting and serving. Enjoy!

See the Video below, on how to make it 🙂

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