13 hours ago

Roast Pork with skin

Roast Pork with skin

Roast pork without many additives, the meat is soft and tasty and the crust is crispy. The preparation is simple and quick. You can do the preparation the day before baking. For this recipe you will need salt, a little vinegar, sour water and beer. For 1 kg of meat, the roasting takes about 1 hour and 30 minutes, if you have 4 kg, it will take about 4-5 hours. So on the eve of Christmas or New Year, if you have a larger piece of meat, you have to start working earlier. While you're roasting the pork, you can place a dish of potatoes and stew on the bottom shelf of the oven. See recipes. Read a NOTE in the section below before preparing. Follow recipe.

Ingredients: simple, total time: 4h, 8-10 serving

Mixture for Pork:

Preparation:

Wash the pork meat well and dry it with a towel.
Salt well first on the inside and then on the outside.
With the help of a brush, coat the skin with vinegar, then apply a little more salt.
Pierce the pork in a few places so that the fat can come out.
Place the pork on the oven rack, so that the skin is on top, then place a baking tray just below the rack at the same level.
Pour about 130 ml of water into the oven tray. You will top up the water in a oven tray every half hour.
Bake in the cold oven at 180 °C (total 4 hours).
Place the pig skin side up.
After the first hour, pour 100 ml of beer over the skin, return to baking.
After 2 hours of roasting, pour over the rest of the beer again, then turn the pork to the other side to roast.
After 3 hours of roasting, turn the pork again to roast for another 30 minutes.
During this time, mix in salt and sour water and spread over the skin, return to baking for another 20 minutes.
This way you will get a crispy skin and the meat will be juicy and soft inside.
Leave the roast pork to cool for about 20-30 minutes, then cut it into the desired pieces.
Serve with baked potatoes, mashed potatoes or stew sauerkraut with Russian salad.or cabbage salad.

Buon appetito!

NOTE:

When you put the pork meat in the oven, do not heat it, it is very important that the oven is cold and that the temperature rises gradually so that the meat is juicier.
Likewise, do not increase the temperature to more than 180 °C, because in this way the meat will be cooked evenly.
The rule for roasting meat is that it takes 1 hour to roast a kilo of meat.
Add a little more water to the remaining liquid in the tray and after a few minutes, carefully take it out and pour it into a saucepan. You can pour it over meat.
You can also combine this roast with baked potatoes, which you will place on the bottom of the oven and turn occasionally.
At the end of baking, you can add the sauce to the potatoes, which will give them an exceptional taste and smell.
Cut the pork into pieces, keep the rest of the meat covered in a cool place.