📝 About This Recipe
A crown jewel of German beer halls, Krustenbraten is a succulent pork shoulder or leg roast defined by its glass-shattering, golden-brown crackling. Slow-roasted over a bed of root vegetables and dark lager, the meat becomes incredibly tender while creating a rich, malty gravy that is the soul of Bavarian comfort food. This recipe delivers an authentic taste of Munich, balancing savory caraway notes with the deep sweetness of caramelized vegetables.
🥗 Ingredients
The Roast
- 2 kg Pork Shoulder (with skin/rind on) (bone-in or boneless, skin must be intact)
- 2 tablespoons Fine Sea Salt (for the crackling)
- 1 tablespoon Caraway Seeds (lightly crushed)
- 1 teaspoon Black Pepper (freshly cracked)
- 4 cloves Garlic (minced)
Vegetable Bed and Braise
- 2 large Onions (roughly chopped)
- 2 medium Carrots (diced into 1-inch chunks)
- 150 grams Celery Root (Celeriac) (peeled and cubed)
- 1 large Leek (white and light green parts only, sliced)
- 1 tablespoon Tomato Paste
- 500 ml Dark German Lager (Dunkel) (like Ayinger or Hofbräu Dunkel)
- 400 ml Beef or Pork Stock (low sodium)
The Sauce Finish
- 1 tablespoon Cold Butter (to emulsify)
- 1 teaspoon Cornstarch (optional, mixed with a little water)
👨🍳 Instructions
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1
Start by scoring the pork rind. Using a very sharp utility knife or a clean box cutter, score a diamond pattern into the skin. Be careful to cut through the fat but NOT into the meat itself.
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2
In a small bowl, mix the minced garlic, crushed caraway seeds, and black pepper. Rub this mixture only on the meat sides of the pork, avoiding the skin.
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3
Place the pork in a roasting pan, skin-side down. Pour about 1 inch of boiling water into the pan (just enough to submerge the skin). Let it sit for 10-15 minutes; this softens the rind for better crackling later.
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4
Preheat your oven to 160°C (320°F). Remove the pork from the pan and pat the skin completely dry with paper towels.
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5
Rub the 2 tablespoons of sea salt generously into the scored skin, ensuring it gets into the crevices. This is the secret to the 'Kruste'.
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6
Empty the roasting pan. Add the chopped onions, carrots, celeriac, and leeks to the bottom. Place the pork on top of the vegetables, skin-side up.
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7
Pour half of the dark beer and half of the stock into the pan around the meat, being careful not to get any liquid on the salted skin.
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8
Roast in the center of the oven for about 2 hours. Every 30 minutes, baste the meat (not the skin!) with the pan juices and add the remaining beer and stock as the liquid evaporates.
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9
After 2 hours, check the internal temperature; it should be around 70°C (158°F). Now, crank the oven heat up to 230°C (450°F) or turn on the broiler/grill setting.
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10
Watch the roast like a hawk for 10-15 minutes. The skin will begin to puff and bubble into a crisp crackling. Remove immediately once the entire surface is golden and crispy to avoid burning.
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11
Transfer the roast to a carving board and let it rest for at least 15 minutes. Do not cover it, or the steam will soften the crackling!
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12
While resting, strain the pan juices and vegetables through a fine-mesh sieve into a saucepan, pressing on the solids to extract all flavor. Simmer the sauce, whisk in the tomato paste, and finish by whisking in cold butter for a glossy shine. Season with salt if needed.
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13
Carve the roast into thick slices following the score marks on the crackling and serve with a generous ladle of the dark beer sauce.
💡 Chef's Tips
Never cover the roast after it comes out of the oven; the trapped steam will ruin the crispy skin you worked so hard for. If the skin isn't popping evenly, you can prop up one side of the roast with a piece of crumpled aluminum foil to level it out. Use a Dark Lager (Dunkel) rather than a Stout or IPA; the latter can become too bitter when reduced into a sauce. Always score the skin when the meat is cold; it is much easier to control the knife for those perfect diamond patterns.
🍽️ Serving Suggestions
Serve with traditional German Potato Dumplings (Kartoffelknödel) to soak up the rich gravy. A side of warm Braised Red Cabbage (Rotkohl) provides a perfect sweet-and-sour contrast to the fatty pork. Pair with the same Dark Lager used in the recipe for a harmonious flavor experience. A simple side of Sauerkraut or a fresh Cucumber Salad (Gurkensalat) cuts through the richness beautifully.