Ingredients:
For the Pork:
- 1.5 kg pork roast (preferably with a good layer of fat and skin)
- Salt and pepper to taste
- 2 tablespoons caraway seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
For the Marinade:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
For the Crispy Crust:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 cup hot beef or vegetable broth
Instructions:
- Prepare the Marinade: In a small bowl, mix together minced garlic, thyme, rosemary, paprika, salt, black pepper, and vegetable oil to create the marinade.
- Marinate the Pork: Place the pork roast in a large dish and rub it with the Dijon mustard. Season it with salt and pepper. Pour the marinade over the pork, making sure to coat it evenly. Cover the dish and let the pork marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Roast: Remove the pork from the refrigerator and let it come to room temperature. Score the skin of the pork in a diamond pattern using a sharp knife. Rub the caraway seeds into the skin.
- Roast the Pork: Heat 2 tablespoons of vegetable oil in a roasting pan over medium-high heat. Sear the pork on all sides until browned. Place the pan in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 70°C (160°F).
- Make the Crispy Crust: In a small saucepan, heat 2 tablespoons of vegetable oil. Add the flour and stir continuously until the mixture turns golden brown. Slowly whisk in the hot broth to create a smooth gravy. Simmer until the sauce thickens.
- Serve: Once the pork is done, remove it from the oven and let it rest for a few minutes. Slice the pork and serve it with the crispy crackling on top. Drizzle the gravy over the slices.
Enjoy your “Krustenbraten vom Schwein mit extra krosser Kruste”!