Ingredients for 4 persons
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1 kg Cured pork shoulder with rind
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Pepper
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2 TBSP Butter
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1 Bunch Soup vegetables
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1 TSP Caraway
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0.5 TSP Majoram
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100 ml Dark beer
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1 Jar Kühne Sauerkraut
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1 Pack Dumplings
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1 TBSP Chopped parsley
Preparation
Score the pork rind in a diamond pattern (best prepared by your butcher). Preheat the electric oven to 200°C. Wash and pat dry the roast, then rub generously with pepper. Heat butter in a roasting pan and sear the roast on all sides.
Trim, wash and chop the soup vegetables. Add them to the roasting pan with caraway and marjoram, and pour in about 150 ml water. Place the pan on the lower oven rack and roast for about 90–120 minutes (electric or gas oven: 200°C / setting 4, fan oven 180°C). Baste occasionally with the roasting juices. During the last 30 minutes, brush with beer to achieve a crispy crackling.
Finally, mix 1 tsp salt with 1 tbsp water and brush over the rind. Prepare Kühne Sauerkraut and bread dumplings according to package instructions. Slice the roast, sprinkle dumplings with parsley, and serve with the sauerkraut.
Cooking time: approx. 90–120 minutes
Recipe advice
For a sauce, deglaze the roasting juices with about 100 ml water, strain through a sieve, and season with salt and pepper.
Nutritions
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Calorific value
ca. 752 kcal -
Protein
60 g -
Fat
37 g -
Carbohydrates
44 g