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Caraway Roast with perfect crispy crust
Step-by-Step instructions for Austrian caraway roast and how to get the perfect crispy roasted pork.
Prep Time 1 hour
Cook Time 2 hours
Passive Time 12 hours
Servings
persons
Ingredients
  • 800 g pork belly with or without bone {~1.8 lb / 28 oz}
  • 4 pcs. garlic cloves
  • 4 tbsp. oil e.g. corn germ oil
  • salt
  • pepper
  • caraway if possible grated and seeds, [not cumin]
  • 4 tbsp. Butter
  • 500 ml vegetable stock or water {~ 2 US cups}
Prep Time 1 hour
Cook Time 2 hours
Passive Time 12 hours
Servings
persons
Ingredients
  • 800 g pork belly with or without bone {~1.8 lb / 28 oz}
  • 4 pcs. garlic cloves
  • 4 tbsp. oil e.g. corn germ oil
  • salt
  • pepper
  • caraway if possible grated and seeds, [not cumin]
  • 4 tbsp. Butter
  • 500 ml vegetable stock or water {~ 2 US cups}
Instructions
  1. One day before the roasting, rub the pork belly with about 4 tbsp. oil, 1 tsp. salt, pepper, 1 tsp. grated caraway and 4 crushed garlic cloves (rub all sides). The garlic should be pressed and not cut. This way the meat can absorb the taste better. Similarly with the caraway seeds: grated caraway is absorbed better by the pork.
  2. Place the meat in a plastic bag and massage well for about 5 minutes, so that the spices are really well absorbed by the meat. Now keep in the refrigerator overnight. The whole thing can also be kept 2 days if the meat is really fresh.
  3. Preheat the oven to 180 ° C {355°F} circulating air. Circulating air is used only at the beginning, later top and bottom heat is important so that the crust becomes crispy. Place the meat with the RIND DOWN in a roasting tin. Pour 250-500ml soup {1-2 US cups} into the form. It is important that the entire rind is covered with liquid, so that the crunch will become crispy equally everywhere. The soup should be poured about 2-3 cm high {~1 inch}. (Don’t pour over the roast directly.)
  4. Leave for 30-45 minutes in the oven with the rind side down. Afterwards it looks like this (or even better, a bit darker):
  5. Now get the roast out of the oven and turn it around. Now on the RIND is ALWAYS UP. Now cut the rind against the fiber at intervals of about 1 cm {0.4 inch}. (Either strips or cubes)
  6. The cuts should be so deep that they enter into the layer of fat under the rind, but definitely not hurt the meat.
  7. Then, the rind is salted properly. This is important so that the rind becomes really crispy.
  8. Add about 4 tablespoons butter on top. This makes the crust brown and helps to create a fine “Bratlfettn” afterwards.
  9. Add caraway seeds on top. Switch oven to 180 °C top and bottom heat. Now roast for about 1 hour. (Depending on how big the piece of meat is. Per 1 kg {2 lb} roast about 1 hour in the oven). The crust is ready when little pop-ups crack all over it. ATTENTION! MOST IMPORTANT STEP: please wait until these “pop-ups” appear ALL OVER the crust (not just a bit here and there). The parts of the crunch that did not “pop up” will be chewy like gum otherwise! If the crust is not crisp at the end, you can switch the oven to grill level and increase the heat to about 220 °C {430 °F}. Take care that the roast does not char.
  10. If pork belly contained bones, remove the bones before cutting into slices. – Let it rest for another 20-30 minutes (covered, not inside the oven) – Enjoy!
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