Krustenbraten (Pork "Crisp")

Krustenbraten (Pork "Crisp")

Category: Meat dishes

Kitchen: german

Ingredients
Pork with skin	1.2KG
Bulb onions	2 pcs (small size)
Carrot	2 pcs (small size)
Leek	100 g
A tomato	1 PC
Celery root	50 g
Beer dark	150 ml
Mustard	3 tsp
Ground paprika	0.5 tbsp. l.
Hmeli-suneli	0.5 tbsp. l.
Vegetable oil for frying
Salt pepper	taste
Potato starch	3 tsp

Cooking method

• 1. Grate the meat with salt, pepper, paprika, mustard and hops-suneli (some recipes use cumin instead of hops-suneli). Leave for an hour.
• 2. Put the meat in a roasting pan (or other baking container) with the skin side down, pour 250 ml of boiling water and bake in the oven at 160⁰From 30 min.
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• 3. Meanwhile, coarsely chop vegetables - onions, leeks, carrots, tomatoes and celery root. Fry quickly in a pan. 2-3 minutes carrots, then add onions and celery, at the end - tomato and leek.
• 4. Remove the meat on a board. With a very sharp knife, make diamond-shaped notches. I did pretty big ones. In practice, it turned out to be convenient to make small notches on the thickness of a piece of meat for slicing. Transfer the meat back to the baking dish. Place lightly fried vegetables around the meat. Add water - just enough to cover the vegetables, but the skin was not covered.
• 5. Bake for about 40 more minutes at the same temperature, adding broth to the skin every 10-15 minutes.
• 6. Take out the vegetables, drain the broth. Pour beer over the meat and bake for about 30 minutes, adding beer to the skin every 10-15 minutes. I was guided by my oven. According to other sources, baking takes about two hours (I have - (40 + 50) minutes).
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• 7. At this time, you can prepare the meat sauce. To do this, strain the broth from the vegetables. Dilute the starch with a small amount of broth, then add about a third of the broth and simmer over low heat until thickened. I also took half of the vegetables (no celery), ground in a blender and mixed with the broth. Here's a sauce turned out.
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• 8. The meat is ready. It can be served hot or cold. The crust turns out to be a little hard. So it is more decorative than delicious. The meat turns out to be quite interesting. Different from boiled (not so watery), but not dry / firm either. The edges are quite fried - and the middle is juicy due to the layers of bacon.
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Time for preparing:

3 hours

Cooking program:

stove, oven

Note

I used several sources in my recipe and prepared something in between.
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[Pulisyan]

Pulisyan, Alexandra, what a delicious piece !! And the master class is detailed! Thank you

[Ilona]

Ilona, Thank you! Eh, now I'm baking bread and a sandwich ... and even with ajichka ... hmmm ...

It is a sin to mock working people, there may be human sacrifices.

[Nikusya]

Nikusya, I am also a working person ... I just work at home today - so I bake bread

Does not matter!!! Your story is delicious, and my imagination is violent! We sell pork without lard. So all that remains is to lick your lips.

How can you sell pork without lard? .... I agree. My story is bad for working people!

Yes, the fat is completely removed from the carcass, and only the ribs remain on the bone, the rest is pulp.