Crusty Pork Roast
Pane-Bistecca
This pork crust roast is a Sunday roast with a really crispy crust!
To make it really crispy, leave the rind on the roast and cut into it so that it doesn’t burst open in an ugly way. The rind is fat and fat shrinks under the heat, so it’s a good idea to cut into it so that the roast doesn’t look shriveled after cooking.
I used lots of spices, which I put on the rind and between the incisions, a little oil on top to make them stick and off to the oven!
To make it really crispy, leave the rind on the roast and cut into it so that it doesn’t burst open in an ugly way. The rind is fat and fat shrinks under the heat, so it’s a good idea to cut into it so that the roast doesn’t look shriveled after cooking.
I used lots of spices, which I put on the rind and between the incisions, a little oil on top to make them stick and off to the oven!
Ingredients
1 kg roast pork with rind
Italiane Herb Mixture
Paprika
Chili
Salt and Pepper
Rosemary
3 tbsp Oil
Instructions
1
Step 1
Season the roast all over, then cut into the rind in a chess pattern. Sprinkle the rind firmly with all the spices, making sure as well between the incisions. Then add a little oil and coat.
2
Step 2
Place in an ovenproof dish and roast in the oven at 180 C degrees for approx. 1.5 hours. The crust should be nice and dark.
3
Step 3
I have also one time surrounded the roast with potato cubes and carrots and baked it in the oven, but you have to mix the vegetables in between so that the lower potatoes can also roast through.
4
Step 4
Leave the roast to stand for 5 minutes, then cut into slices. In summer it goes very well with potato salad, in winter with roast potatoes or mashed potatoes.
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