Roast Pork Crispy Recipe

Score the rind of the pork shoulder with a sharp knife.

I cut the rind about 3-4 mm deep so that the fat can drain out easily when frying.

In addition, I cut a small rind pattern.

This is better because the roast will be easier to cut open and carve later.

Cook the prepared, incised pork shoulder with the rind side down in a Reindl in salted water.

I let the rind simmer for a good 15 minutes, then the crumbs get better.

Then remove the meat with the partially cooked rind from the Reindl and allow to cool briefly.

I put the roast in the fridge for a while.

I conscientiously pluck the fresh garden herbs thyme, rosemary, a little lavender, lovage and marjoram and take a lot of time for this.

There’s something meditative about it.

The herbs are finely chopped with half the garlic and the fine lemon zest.

I poke deep pockets into the overcooled, prepared piece of meat from the front.

I push the knife very deep into the meat so that herbs can later arrive at the other end.

I then use a spoon to fill the herbs into the previously cut meat pockets.

Preheat the oven to 160°C top heat/convection so that the roast can later be put into the preheated oven.

The herb mixture is gradually stuffed into the meat pockets with a chopstick.

This is time-consuming, but worth it because the meat is flavored from the inside with the herbs.

In addition, the outside of the roast is seasoned with herbs, salt and pepper.

I save about 2 tablespoons of herbs for the sauce.

The roast is then returned to the Reindl, the slightly salted water from cooking the rind remains in the Reindl.

I add halved cocktail tomatoes, the rest of the garlic and butter, and also pour in white wine.

I put the remaining bunches of herbs on the roast.

The herb roast pork is placed in the preheated oven for 75 minutes.

Cut the white cabbage into eighths, place on a baking tray, sprinkle with salt, pepper, caraway and a little sugar.

Peel the root vegetables carrots, turnips, parsley root, celery and potatoes and cut into attractive pieces.

Place the prepared vegetables in a Reindl.

Refine with 50 ml water, butter, salt, pepper and nutmeg.

Place the prepared cabbage and vegetables in the oven with the meat and cook together for 30 minutes.

Remove the vegetables from the oven and reheat just before serving.

Dice the onion and sauté in a saucepan over low heat with the butter, bay leaves and allspice.

The sauce base for the herb sauce is allowed to develop flavor for about 30 minutes at low heat.

I then add the cornstarch, pour in the white wine and vegetable broth, let the mixture boil up and then simmer on a low heat.

Take the herb roast pork out of the oven after 70 minutes of cooking.

The gravy from the roast pork with herbs is poured into the sauce.

The meat goes back into the oven and is pushed onto the highest possible rail.

Depending on the condition of the crust, activate the grill function and cook the crusty perfectly.

The crispy herb roast pork is now ready.

I am very happy with the result and the crispy crust.

Cut the meat open, pass the sauce through a fine sieve and bring to the boil with the remaining fresh herbs.

Heat plates for arranging and serving.

Put the vegetables on the plate.

Arrange the slices of meat.

Place the crusty on top of the meat so it doesn’t get soggy in the sauce.

Mix up the sauce and pour it onto the plate.

Serve quickly and enjoy. Enjoy your meal!