Roast crust with caramelized apple and onion vegetables
An extra-crispy crusted roast, combined with caramelized apple and onion vegetables – a smash hit, and not just as a Sunday roast.
Preparation time
2 hrs.
Cooking time
approx. 3 hours
Servings
for 2 persons
To keep an eye on the core temperatures – you don’t want the baleen to get dry.
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Ingredients
Crust roast | extra crispy
- 1 kg crust roast pork
- 2 shallots
- 1 bunch greens
- 2 marrow bones
- Salt
- Clarified butter
- 3 teaspoons honey mustard
- Caraway seeds (who likes it – I insist)
- 250 ml roast stock
Preparation
Prepare crust roast
Using a sharp knife (I like to use a scalpel or box cutter), make diamond-shaped incisions in the rind to prevent the crusted roast from contracting in the oven. Make sure that the incisions do not reach into the meat underneath the fat (It is best to ask your butcher to do this somewhat tedious task).
To soak the crust roast the rind about 30 min. simmer at low temperature in salted water. Make absolutely sure that only the rind is in the salt water.
Lift the roast out of the salt water. Carefully dry the rind.
Season the meat side: rub with salt, spread caraway seeds evenly, brush with honey mustard. Leave to infuse for approx. 1 hour. Gladly also overnight in the refrigerator.
Preheat oven to 140°.
Place the crusted roast on the rind side in a pan or roaster and brown with a little clarified butter over low heat for approx. 30 min. fry out the fat. Then turn the roast and sear the meat side briefly as well.
While sautéing, cut the greens into coarse cubes.
Remove crust roast and sauté greens in pan | roaster. Add 2 halved shallots.
I also add two marrow bones at this point, it gives the sauce more “oomph”.
Deglaze with roast stock.
Crust roast on the meat side to the greens give the pan | in the roaster, place oven thermometer to measure the core temperature in the roast so that it measures the core temperature at the thickest part.
Put the crust roast in the preheated oven. Pay attention to the core temperature. At 140°C, the cooking time is about 1.5 hours …
Crust roast – Overview of core temperatures
Core temperature for roast pork rare: approx. 55-60°C
Core temperature for roast pork medium: 65°C
Core temperature for pork roast well done: 70-80°C
Approx. 5 min. grill with top heat so that the crust is nice and crusty. If it blows bubbles all is well.
Remove the crusted roast from the oven. Wrap with aluminum foil to keep warm.
ATTENTION: Leave the crust free when wrapping, otherwise it will become soft again very quickly.
Set aside.
The sauce
Pour the stock collected in the roaster through a sieve into a pan. Add red wine and reduce over high heat.
Caramelized apple and onion vegetables
The crust roast goes quite wonderfully with caramelized apple-onion vegetables.
