Roast pork with rind - A juicy roast with crispy rind!
My best tips and tricks for a perfect pork roast!
Ingredients
- 4 kg Raw roast pork with rind
- 5 dl apple juice
- 5 dl water
- 2 pcs onion
- 4 pcs carrot
- 1 pcs leek
- 4 cloves garlic
- salt and pepper
It is not as easy to find these traditional pork roast in the store anymore. My best advice is to order from the butcher or ask if your local store can order for you. As a rule, you will only find sautéed pork roasts without any special fat and swear on top. Once you've found a good pork roast, just look forward to dinner. Here I will show which method I use, recommended internal temperatures and the tricks for a crispy crust on top.
Step 1
The day before I am going to eat the roast, I square up the rind in about 1.5 cm x 1.5 cm squares. Season plenty of salt and pepper on the whole roast and extra salt on the rind. Rub this in well with your hands. Place the roast on a tray, cover with foil and put in the fridge until the next day.
Step 2
Lift the roast off the pan and wash the pan. Pour some oil into the bottom of the pan and cut up all the vegetables. I sprinkle these out in the pan. Pour over water and apple juice. I put the pork roast on the side when I steam. The reason why it is smart to put the roast on the side is that then the rind does not come into contact with the aluminum foil. It is a bit boring if parts of the rind are stuck in the foil. Put the whole pan in a preheated oven at 240 degrees hot air. Let steam for 45 minutes.
Step 3
When the roast is done steaming, I turn it back with the rind up. Leave all the liquid and vegetables in the pan. This will be the broth of a magically good sauce! Put in the oven with a baking thermometer at 95 degrees. It is important that you place the roasting thermometer in the thickest part of the meat and that the end is not in contact with the bone in the middle. Now the roast should be enjoyed in the oven until the internal temperature has reached 70 degrees. This takes 3-5 hours.
Step 4
Take the pan out of the oven and set up to 240 degrees hot air. I place the grate well in the oven since the roast is quite large. I want the rind to be at about the same height as the hot air fan. When the oven has reached 240 degrees, I put the pan back in the oven. Now we are going to make the rind pop and go crazy. This time varies from oven to oven, but be careful not to burn it. Normal time is +/- 15 minutes. You can also use the grill element at the end if you wish, or if the rind has not become completely crispy just with hot air. DO NOT leave the oven if you are using the grill element. When the rind is perfect, take the roast out and put on a cutting board.
Step 5
Strain the broth and use this to make a lovely sauce.
Step 6
It is very important that the roast rests long enough. The steak should rest for at least 25 minutes. Cut into nice slices and now you can enjoy a juicy and good roast pork with crispy crust. I usually serve this with sauerkraut, butter-fried apples, sauce, almond potatoes, cranberries and a little mustard. Good luck.
