Bavarian Beer Roasted Pork
5 from 2 votes

Bavarian Beer Roasted Pork

Course Main Course
Cuisine Bavarian
Keyword beer, pork, roast
Prep Time 10 minutes
Cook Time 3 hours
Servings 6 people

Ingredients

  • 1 kg (2.2 lb) pork loin, wrapped in pork rind
  • 2 golden onions
  • 1 carrot
  • 1 clove garlic
  • ½ celeriac
  • 250 ml (1 cup) Weiss beer
  • Salt
  • Black pepper
  • 2 teaspoons ground cumin
  • Extra virgin olive oil

Instructions

  • Preheat oven to 190°C (375°F).
  • Carve the pork rind with a sharp knife in a diamond shape pattern, then wrap the loin with it. Secure it with butcher's twine.
  • Season the meat with salt, ground black pepper and cumin, and rub it thoroughly.
  • Cover with extra virgin olive oil the bottom of a pan, heat it over medium heat and brown the meat on every side, then transfer it into a baking pan.
  • Now prepare the vegetables that will go around the meat. Cut the onion into wedges, wash and peel the carrots and celeriac, cutting them in chunks.
  • Place the vegetables and the garlic around the meat, season with extra virgin olive oil, salt and pepper and roast the meat in the oven for 20 minutes.
  • After 20 minutes, take out the meat, pour over the beer and stash it back in the oven, roasting it for about two hours.
  • Now the meat will be almost ready, you just have to brown the rind.
  • Turn up the oven to 210°C (410°C), and baste the meat with the cooking juices.
  • Roast the pork for the last 20 minutes, basting it often.
  • Now remove the meat from the oven and keep it warm. Serve it cut in slices, dressing it with its cooking juices.
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