Roast pork with crackling

Peel the carrots, celeriac and onions. Trim and thoroughly wash the leek. Cut all of the vegetables into 2 cm cubes. Mix the tomato purée and water until smooth, stir in the vegetables then spread them out on the deep universal tray. Dab the shoulder of pork dry with kitchen roll, and score diamonds into the skin side with a sharp knife, being careful not to cut into the meat.

Ingredients

150 g Carrots, 150 g Celery, 150 g Onions, 150 g Leek, 40 g Tomato purée, 20 ml Water

Peel and finely dice the garlic. Make a herb paste out of the salt, caraway, garlic and mustard and coat the meat side with the mixture. Generously season the skin with salt.

Ingredients

1.8 kg Pork shoulder, 1 clove Garlic, 15 g Rock salt, 6 g Caraway, 25 g Medium-hot mustard

Start the “Roast pork with crackling” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

While the BORA X BO is heating up, insert the deep universal tray with the vegetables in the bottom of the oven. When you receive a notification, add the stock, put the oven rack in the middle of the oven, insert the food thermometer into the meat and put it in the oven. Now set the “Crust” slider to the desired time. After 15 minutes, the crackling will be extra crispy. If you’d prefer it less crispy, select a shorter time when you set the slider. When you receive a notification, add the beer and continue cooking the meat.

Ingredients

2 l Vegetable stock, 50 ml Beer, dark

Before the last programme step, remove the deep universal tray. Strain the sauce into a pan through a sieve, bring to the boil, season to taste and thicken if necessary.