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easy made perfect crusted pork roast with gravy
This easily made perfect crusted pork roast is crispy on the outside and perfect on the inside, and with heavenly good gravy made out of wine and vegetables, this roast is perfect for winter.
If you are the host on Christmas this year and don't need to figure out what to cook to impress your family, this perfect crusty pork roast will be the star of your table. The ham is crusty but juicy inside, salty and sweet at the same time, and rich in flavors. If you are worried that the recipe could be too tricky, don't worry; I've got you. This recipe is super simple.
ingredients for the super simple ham roast
- Ham. You will need a pork shoulder with skin and the underlying fat. If you dislike the skin, remove it quickly before serving. It is essential to leave the skin while cooking. The ham gets a lot of flavors, and we prevent getting a dry roast.
- Carrots. The carrots will add a beautiful color and sweeten this dish. Carrots are a good source of vitamin A; they can lower your cancer risk.
- Leek. With its unique, strong taste, I needed to add it to this tasteful recipe. Leeks are rich in vitamin K. You can read more about the health benefits of vitamin K here.
- Celery. We will need a piece of celery root to taste the vegetable broth.
- Red bell pepper. The bell pepper is going to give.
- Onion.
- Garlic. You won't taste the garlic as it melts perfectly with the other ingredients.
- Red wine. What would Christmas be without a dish with a good wine sauce?
- Parsley. The only herb we are using and will need to round up the sauce.
- Salt. Any salt you have.
- Pepper. Freshly grated black and red peppers work perfectly.
gravy
As you can see, we don't need many ingredients for the sauce. We are keeping it very simple with the ingredients. But I don't think the sauce will taste simple because it doesn't taste basic at all. The sauce is sweet, salty, and sour at the same time, which makes it heavenly good. The ingredients harmonize perfectly together.
If you don't like a strong wine taste, you can slowly add the wine and see when you need to stop. I wouldn't say I like strong wine sauce, either.
If you don't like a strong wine taste, you can slowly add the wine and see when you need to stop. I wouldn't say I like strong wine sauce, either.
Sides
It really depends on what occasion you're making this dish for. For Christmas, mashed potatoes, Spätzle, or dumplings are perfect.
If you're making the roast on a Sunday to treat yourself and those around you, my moro de habichuela negra is also a perfect side dish.
If you're making the roast on a Sunday to treat yourself and those around you, my moro de habichuela negra is also a perfect side dish.
tips
If you're planning this dish, let the roast rest for over two hours. Overnight is the perfect time to get the most flavor out of the ingredients.
Cooking-Mode
easy made perfect crusted pork roast with gravy
Preptime: 20min
Cooktime: 180min
Waittime:130min
Totaltime:330min
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Ingredients for the recipe:
| 2000g | pork shoulder with skin |
| 300g | carrots |
| 150g | leek |
| 200g | celery root |
| 1 | white onion |
| 1clove | garlic clove |
| 1stick | celery stick |
| 1 | red bell pepper |
| salt | |
| 1tsp | pepper |
| 300ml | red wine |
| 1handful | parsley |
- Prepare the roast by first cutting a crisscross pattern into the rind. Season the roast with salt and pepper.
- Put the roast on a casserole dish.
- Peel the carrots, celery root, and onion. After that, cut the onion, red pepper, and celery root into big cubes. Cut the carrots and leek into rings.
- Add the carrots, leek, celery stick, garlic clove, celery root, half of the red bell pepper, two tablespoons of salt, and parsley to a food processor on high speed and process until it becomes a paste.
- Marinate the roast with the paste.
- Let the roast rest for at least 2 hours.
- Preheat the oven to 200 °C.
- Put the roast in the oven for 30 minutes.
- After 15 minutes, pour 50ml hot water over the roast. Do this again 15 minutes later.
- Turn the heat to 170 °C for 2 hours.
- After 30 mins, pour 50 ml of hot water over the roast again.
- After 60 mins, pour over the red wine.
- Take the roast out of the oven.
- Please put it on a wooden board and let it rest for 10 mins.
- In the meantime, add the liquid with the marinade from the casserole dish to a blender. Add 400 ml of water. Blend everything at high speed.
- Add some salt.
- Cut the roast into slices. If you don't like the fat, you can remove it.
- Pour the sauce over the roast slices or serve it aside.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
