Roast pork from forest pig with crispy crust

60 minutes

120 minutes

Mittel

3-4 people

A juicy roast pork with a crispy crust is a real feast, which is made especially delicious by the high-quality forest pork. The roast juices are deliberately not allowed to thicken so that you can enjoy the pure, spicy taste together with a shot of beer. After cooking, the roast should rest before cutting so that the juices are distributed optimally.

Ingredients

820 g roast of organic forest pork
1 small celery root, diced
2 large yellow onions, quartered
300 ml beer (light or dark, depending on your taste)
200 ml water
7 black peppercorns
3 cloves of garlic
3 bay leaves
5–6 juniper berries
2 tsp whole caraway seeds
40 g salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Take the frozen organic forest pork roast out of the freezer the evening before and place it in the refrigerator to thaw.
Make diamond-shaped cuts in the skin of the defrosted roast using a sharp knife, razor blade or box cutter. Be sure to only cut through the skin and the fat underneath, not the meat. Rub the cut skin side vigorously with 30 g of salt and let the roast rest in the refrigerator for about 30 minutes.
Crush a garlic clove and mix with about 10 g of salt. Rub the meat side of the roast with this.
Preheat the oven to 200 °C top/bottom heat. Place the roast in a roasting pan with the skin side down. Add 200 ml of water and cook in the preheated oven for 20 minutes.
After 20 minutes, turn the roast so that the meat side is down. Distribute the celery and onions around the meat. Add 7 black peppercorns, 2 crushed garlic cloves, 3 bay leaves, 5-6 juniper berries and 2 teaspoons of caraway seeds to the vegetables.
Pour 300 ml of beer into the roasting pan over the skin so that the vegetables and spices can cook in it. Cook the roast in the oven for another 45 minutes. For a particularly tender, crispy crust, do not pour any more liquid over the skin side of the roast.
After the cooking time has elapsed, set the oven's grill function to convection and grill the roast for 10 minutes until the crust is nice and crispy. Remove the finished roast from the oven and let it rest for at least 10 minutes so that the meat juices are evenly distributed.
Meanwhile, pour the gravy through a sieve and serve in a gravy boat. Cut the roast and serve with the remaining gravy.

Tip: For additional flavors, root vegetables such as carrots or parsley roots can also be added to the roast. Potato dumplings and coleslaw are particularly good side dishes, as they wonderfully complement the flavor of the roast and the sauce.