Preparation of Roast pork
Seasoning
- 7.5 kg Pork belly
- Salt, Pepper, Caraway, Garlic
Rub 7.5 kg Pork belly with the rind from all sides with Salt, Pepper, Caraway and Garlic.
Marinate in the fridge for several hours.
Roast
- 1.25 L Water
- 250 g Clarified butter
Preheat the oven to 180 °C (top and bottom heat).
Melt 250 g Clarified butter in a roasting pan on the stove and sear the roast on all sides.
Deglaze with 1.25 L Water, dissolve the drippings.
Place the pork roast on the rind side and place the roasting tin in the oven.
Baste the roast with the gravy every 20 minutes.
Turn the roast over after 60 minutes.
Cut the rind - which should now be soft - crosswise.
No more overpouring from now on.
Crust
After another hour, move the roaster to the top position in the oven.
Switch to grill or top heat.
Set the temperature to 250 °C or.
Increase grill setting 2.
Roast for a further 10-20 minutes, making sure that the crust does not burn, reduce the heat if necessary or remove the roast.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Roast pork photos
Place the pork with a few onions in an ovenproof dish and roast in the oven
The roast pork after half the cooking time
The finished roast pork with the crispy rind
The finished roast pork, served with bread dumplings and potatoes
Nutrition per serving
Reference amount: 1 serving
Composition
Protein 42%
Fat 59%
- Protein
- 43 g
- Fat
- 61 g
Energy
717 kcal
3,000 kJ
Questions about Roast pork
- How many kcal does Roast pork have?
-
One serving of Roast pork provides 717 kcal.
- How much protein does Roast pork contain?
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One serving of Roast pork contains 43 g of protein.
- How much fat does Roast pork contain?
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One serving of Roast pork contains 61 g of fat.
