Description
Mit diesem spitzen Rezept gelingt Ihnen eine delikate Hauptspeise für die ganze Familie. Der Krustenbraten schmeckt würzig und zart. Schnelle und Einfache Braten Rezepte.
Ingredients
Scale
- 1 kg Schweinsbraten (pork roast)
- 2 EL Salz (2 tablespoons salt)
- 1 Prise Pfeffer (a pinch of pepper)
- 1 EL Kümmel (1 tablespoon caraway seeds)
- 1 Flasche Bier (1 bottle of beer)
Instructions
- Preheat your oven to 180°C (356°F) so it is ready for the roast.
- Place the pork roast on a cutting board with the skin side facing up. Using a sharp knife, carefully score the skin in a crosshatch or diamond pattern, cutting through the skin and into the fat, but not all the way into the meat. This helps the fat render and creates a crispy crust.
- Generously rub salt into the scored skin, making sure it gets into the cuts. This helps draw out moisture and ensures a crispy crackling.
- Season the remaining sides of the roast (not the skin) with caraway seeds, a pinch of pepper, and a bit more salt. Rub the spices evenly onto the meat so the flavors are distributed.
- Place the seasoned pork roast into a roasting pan or Dutch oven with the skin side facing up. This allows the fat to render and the skin to crisp properly.
- Pour the bottle of beer slowly over the roast, making sure to moisten the bottom of the pan. The liquid should come up about 1-2 centimeters in the pan, helping to keep the roast moist and infusing it with flavor.
- Transfer the pan to the preheated oven. Roast the pork uncovered at 180°C (356°F) for about 2 hours. During roasting, regularly check the liquid level and baste the roast with the pan juices or add more beer as needed. This ensures the crust does not burn and the meat remains juicy.
- After 2 hours, check if the skin is golden and crispy. If you want an extra crispy crust, you can turn on the broiler for the last 5-10 minutes of cooking, watching carefully to avoid burning.
- Remove the finished Krustenbraten from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and makes the roast easier to carve.
- Slice the roast, ensuring each serving has a piece of crispy crackling. Serve hot with your favorite sides, such as potato dumplings, sauerkraut, or gravy made from the roasting juices.
Notes
For best results, use a pork roast with the skin on to achieve the signature crispy crackling. Scoring the skin and rubbing it generously with salt are key steps for a crunchy crust. You can experiment with different types of beer for varying flavors. Always monitor the liquid in the pan during roasting to prevent burning and ensure a moist, flavorful roast.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg