Roast Pork with skin

Updated: Jul 2

Roast pork with minimal additives results in tender, flavorful meat and a crispy crust. The preparation process is straightforward and efficient, allowing you to complete it the day before baking. Essential ingredients include salt, a small amount of vinegar, sour water, and beer. For 1 kg of meat, roasting requires approximately 1 hour and 30 minutes; for 4 kg, it will take around 4–5 hours. Therefore, if you have a larger piece of meat for Christmas or New Year's Eve, it is advisable to begin preparation earlier. While roasting the pork, you can place a dish of potatoes and stew on the lower shelf of the oven. Refer to the recipes provided. Please read the NOTE in the section below before proceeding. Follow the recipe instructions.

Ingredients: simple, total time: 4h, 8-10 serving

Mixture for Pork:

Preparation:

Thoroughly wash the pork and pat it dry with a towel.
Generously salt the inside of the pork first, followed by the outside.
Using a brush, apply vinegar to the skin, then add a bit more salt.
Pierce the pork in several areas to allow the fat to escape.
Position the pork on the oven rack with the skin facing upward, and place a baking tray directly beneath the rack.
Add approximately 130 ml of water to the baking tray, replenishing it every half hour.
Bake in a cold oven set to 180 °C for a total of 4 hours.
Ensure the pork is placed with the skin side up.
After the first hour, pour 100 ml of beer over the skin and continue baking.
After 2 hours, pour the remaining beer over the pork and turn it to roast on the other side.
After 3 hours, turn the pork again and roast for an additional 30 minutes.
During this period, mix salt with sour water and apply it to the skin, then bake for another 20 minutes.
This method will result in a crispy skin while keeping the meat juicy and tender inside.
Allow the roasted pork to cool for approximately 20–30 minutes before slicing it into desired portions.
Serve with baked potatoes, mashed potatoes or stew sauerkraut with Russian salad.or cabbage salad.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

When placing the pork in the oven, ensure the oven is not preheated. It is crucial that the oven starts cold and the temperature increases gradually to maintain the meat's juiciness.
Additionally, do not exceed a temperature of 180°C, as this ensures the meat cooks evenly.
The guideline for roasting meat is to allow 1 hour per kilogram.
Add a small amount of water to the remaining liquid in the tray. After a few minutes, carefully remove it and pour it into a saucepan. This liquid can be used as a sauce for the meat.
This roast can be complemented with baked potatoes. Place them at the bottom of the oven and turn them occasionally.
At the end of the baking process, you may add the sauce to the potatoes, enhancing their flavor and aroma.
Cut the pork into portions, and store the remaining meat covered in a cool area.