Crispy crust, juicy meat, and a rich beer sauce – that's what real Sunday dinner from the fire tastes like.
The Dutch Oven ensures even heat and tender roast. With the right technique, the rind becomes wonderfully crispy – no magic involved.
Ingredients (4–6 servings)
For the roast
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1 kg pork roast (with rind)
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1 bunch soup vegetables
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1 large Spanish onion
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2 tbsp tomato paste
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500 ml vegetable broth
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330 ml Altbier
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2 tbsp oil
Spices for the roast:
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2 tsp coarse salt
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1 tsp black pepper
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1 tsp paprika powder
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½ tsp caraway (optional)
For the napkin dumplings
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125 g stale bread rolls
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125 g stale pretzels
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250 ml milk
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75 g butter
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3 eggs
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1 small onion
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2 tbsp chopped parsley
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Salt, pepper
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Freshly grated nutmeg
Preparation
1️. Prepare the pork roast
Score the rind in a diamond pattern (only the skin, do not cut into the meat!).
Rub generously with salt, pepper, paprika powder, and caraway – especially into the cuts.
2️. Sauté vegetables
Dice the soup vegetables and onion.
Sauté vigorously in the Dutch Oven with oil.
Add tomato paste and sauté briefly.
Deglaze with broth and beer.
3️. Cook the roast
Place the roast on top of the vegetables with the rind facing up.
The liquid should not completely cover the meat.
Close the lid and braise at approx. 180 °C for about 2.5–3 hours.
4️. Create a crispy crust (important!)
For a perfect crust:
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Increase top heat in the last 20–30 minutes
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Alternatively, leave the lid slightly ajar
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Brush the rind with salt water if necessary
The rind should puff up and turn golden brown.
Core temperature: approx. 75–78 °C
5️. Prepare the sauce
Remove the roast and let it rest.
Purée the vegetables and liquid or strain through a sieve.
Reduce slightly if necessary or thicken with a little cornstarch.
Napkin dumplings
1️. Prepare the mixture
Cut bread rolls and pretzels into small cubes.
Sauté the onion until translucent in butter.
Heat milk and pour over the bread cubes.
Mix in eggs, onions, parsley, salt, pepper, and nutmeg.
Let stand briefly.
2️. Shape
Place the dumpling mixture onto heat-resistant cling film or a clean kitchen towel.
Form into a roll and wrap tightly.
Seal the ends well.
3️. Cook
Cook in simmering salted water for approx. 30–35 minutes (do not boil vigorously!).
Then unwrap, slice, and pan-fry until golden brown in a little butter.
Serving
Slice the roast.
Serve with sauce, dumpling slices, and red cabbage.
💡Tip
- Red cabbage is a perfect side – homemade or classic from a jar
- Also particularly aromatic with dark beer
- Leftover roast is excellent for sandwiches
Many thanks to Grill mit Daniel for the inspiration and photos!
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