Are you looking for THE classic Bavarian pork roast with a crunchy crust recipe?
Then I have just the right thing for you!
It’s super crispy on the outside, and it just tastes like it’s in a really good German Wirtshaus!
What Makes This Pork Roast So Special?
Let me tell you—it’s not just that it’s incredibly easy to make.
It’s all about that perfect, crispy, golden crust! And trust me, with a few simple steps, you can achieve it too. Let me walk you through every detail so you can create a pork roast that’s juicy on the inside, crackling on the outside, and bursting with flavor!
Step 1: Prepare the Rind
The first secret to a crispy crust is the way you prepare the rind. Using a very sharp kitchen knife, score the rind in a diamond pattern. Take your time here—the more precise your cuts, the better the crust will form. Scoring also allows the flavors and heat to penetrate, giving you that perfect texture.
Step 2: Sear the Pork Belly
Before roasting, heat up an ovenproof pan and sear the pork belly. Always start with the rind side down—this step is non-negotiable if you want to achieve that signature crunch for your classic pork roast. Sear until the rind has a beautiful golden color, then flip and sear the other sides briefly. Once done, remove the pork belly from the pan and set it aside.
The perfect crust already has some great color!
Step 3: Fry the Vegetables
In the same pan, add your chopped vegetables. These will act as the foundation for your sauce. Let them sauté until they’re aromatic, then sprinkle icing sugar into the center of the pan. Resist the urge to stir! Let the sugar melt and caramelize for a few minutes—it’s this step that adds depth and sweetness to your sauce.
Next, mix in some tomato paste and cook it down until it’s rich and fragrant. Slowly deglaze the pan with red wine, allowing it to reduce to a syrupy consistency before adding broth. This creates a flavorful braising liquid for the pork.
Here, you can see how the powdered sugar slowly starts to caramelize (melt) on the edge.
Shortly afterwards, you add the tomato paste. This is the base for a great classic pork roast!
Step 4: Roast It Slow
Place the pork belly back into the pan or a roasting dish, with the rind facing up. Pour the vegetable and wine mixture around it to keep the meat moist during roasting. Cover it and roast at 180°C for two hours. This slow cooking process ensures that your pork roast becomes tender and flavorful while the rind starts to crisp up.
Step 5: The Crispy Finale
After two hours, it’s time to transform the rind into the ultimate crispy crust. Preheat your oven to 220°C (top and bottom heat). Transfer the pork belly to a lined baking sheet or leave it in an ovenproof pan, making sure the rind is still facing up. Bake for another 15–20 minutes, keeping an eye on it so it doesn’t burn. The result? A pork roast with the most satisfying crunch you’ve ever heard.
The Sauce That Brings It All Together
While your pork is crisping up, it’s time to focus on the sauce—because let’s face it, a roast is only half as good without an incredible sauce to go with it!
- Caramelize and Reduce
Push your fried vegetables to the side of the pan, sprinkle powdered sugar in the center, and let it caramelize. Once melted, stir in tomato paste and gradually add red wine, letting it reduce between additions until the sauce becomes thick and syrupy. Add broth and let everything simmer together. - The Ginger Trick from the German chef Alfons Schuhbeck
Here’s my game-changing secret: skewer a piece of fresh ginger, a clove of garlic, and some lemon zest onto a toothpick. Drop this into your finished sauce and let it simmer for 15 minutes. The ginger adds warmth, the lemon zest brings brightness, and the garlic ties it all together. Once done, simply remove the toothpick. - Strain and Season
Pour the sauce through a fine sieve into a saucepan, pressing the vegetables to extract every bit of flavor. Season with salt, pepper, marjoram, and cumin seeds. If you have leftovers, freeze the sauce in small portions—it’s a lifesaver for other dishes!
The Perfect Pairings
What’s the best way to serve this masterpiece? Here’s what I recommend:
- A cold, refreshing beer 🍺
- a swabian potato salad
- Bread dumplings (my personal favorite!) to soak up the flavorful sauce
If you’re not into bread dumplings, potato dumplings or mashed potatoes are equally delicious options. And remember, skip the mushroom cream sauce—you’ve already got your rich, homemade jus from the roast!
This pork roast isn’t just a dish—it’s an experience. The combination of tender meat, crispy rind, and luscious sauce makes it unforgettable. Whether it’s for a special occasion or a cozy family dinner, this recipe will wow everyone at the table.
So, are you ready to give it a try? Let’s get cooking! 😊
love, sabrina 💛
One more thing! As I am from Germany, all my recipes are in grams and Celsius Degrees.
Tip: Freeze any leftover sauce in portions—it’s perfect for other dishes like Maultaschen or roasted meats!
Classic Bavarian Pork Roast with a crunchy crust!
Ingredients
- 1.5 kg pork belly (ready to cook, with rind)
- 1 liter chicken broth
- 2 large onions
- 1 carrot
- 150 g root celeriac
- 1 small leek
- 2 tablespoons oil
- 1 tsp powdered sugar
- 1 tbsp tomato paste
- 250 ml red wine
- 2 bay leaves (dried)
- 2 cloves of garlic
- 1 tsp dried marjoram
- 0.5 tsp caraway seeds
- Salt
- pepper
- 1 slice of ginger
- Lemon zest in one piece
Instructions
- For the pork crust roast, first preheat the oven to 180° Celsius top and bottom heat).
- In the meantime, rinse the roast pork with cold water and pat dry with paper towels.Then cut the rind in a diamond shape with a sharp knife and season or rub well with salt and pepper.
- Then peel and quarter the onions and 1 of the garlic cloves (just to be safe, not a whole garlic!
- Clean the carrot, leek, and root celery and cut into large pieces.
- Now heat the oil in a roasting pan and sear the roast pork briefly, with the rind facing down.
- Then turn the meat over (so that the rind is on top) and sear it.
- Remove the roast pork from the roaster and sear all vegetables.
- Place the vegetables on the edge of the roaster and put the icing sugar in the middle and let it caramelize. Add tomato paste and stir briefly. Gradually simmer with a little red wine. Add broth and stir everything together.
- Place the roast pork, rind side up, on top of the vegetables and the unfinished sauce.Roast in the oven on the bottom rail for 2 hours.
- At the end of the roasting time, increase the temperature to 220 ° Celsius.
- Take the pan out of the oven and place the pork crust roast on a baking tray, salt the rind again and place it back in the oven for about 15–20 minutes until crispy.
- Meanwhile, pour the sauce through a sieve into another saucepan. And then add bay leaves, a toothpick with garlic, ginger and lemon zest, marjoram and caraway seeds.
- Remove the garlic, ginger, and lemon zest after approx. 5 minutes.
- Season to taste with salt and pepper.
- Finally, take the pork roast from the oven, slice it and enjoy with the sauce.
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
some more recipes for you:
- Chicken breast stuffed with spinach and ricotta
- Homemade tender beef goulash
- Easy Wagamama Inspired Ramen soup with chicken and soba noodles
- Chicken fricassee in a béchamel sauce
- Classic Bavarian Pork Roast with a crunchy crust!
- Quick Chicken strips in Cream and white wine Sauce – Simple & Delicious
- Roasted Goose-great for Christmas
- Quiche Lorraine with leek and bacon
- Swabian Meatballs – they are just so good!
