Roast pork with crackling

Roast pork with crackling

Automatic programme “Roast pork with crackling”


Prepare the ingredients 

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 place them 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. 


Season the meat 

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.  


Cook the roast pork 

Start the “Roast pork with crackling” automatic programme then 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. Now simply follow the programme sequence.  


Make the sauce 

Before the last programme step, remove the universal tray and strain the sauce through a sieve into a saucepan. Bring to the boil, season to taste and thicken if necessary.  


Pro tip 

To get really crispy pork crackling, salt the rind well. To make it easier to score, use a Stanley knife or scalpel. Scoring with a very sharp knife makes the roast pork easier to slice up after cooking. 

Preparation: 15 min. 
Baking/cooking time: 1 hr 45 min. 

Serves 4

  • 150 g carrots 
  • 150 g celeriac  
  • 150 g onions 
  • 150 g leek 
  • 40 g tomato purée 
  • 20 ml water  
  • 1.8 kg pork shoulder  
  • 1 garlic clove 
  • 15 g salt 
  • 6 g caraway 
  • 25 g medium-hot mustard 
  • 2 l vegetable stock 
  • 500 ml brown ale  

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