All dishesMain course

Roast pork with crackling

Caraway, beer and crackling that snaps — the roast you set a Sunday aside for.

Time: 3 h
Effort:: medium
Origin: Bavaria
Season: autumn, winter

classic
meat
Sunday
hearty

Ingredients for 6 portions

1½ kgpork shoulder · skin on
3onions
2carrots
3 clove(s)garlic
1 tbspcaraway seeds
300 mlbeer · dark
500 mlvegetable stock (instant)
to tastesalt
to tastepepper

The ingredients land on the shopping list as soon as the dish is in the week.

Possible allergens

Derived from the ingredients as they are typically composed.

Cereals containing gluten
Celery
contains alcohol

Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.

Nutrition per portion

Estimates computed from the ingredient list — with 6 portions per recipe.

Energy	544 kcal
Protein	52.3 g
Fat	32.6 g
Carbohydrates	5.7 g
of which sugar	4.6 g
Fibre	1.9 g
Salt	0.9 g

Not counted because listed without a quantity: salt, pepper.

Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.

Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.

Estimates, not lab values — not a basis for medically prescribed meal plans.

Method

1
Score the rind in a diamond pattern (skin only, not the meat), rub the meat with salt, pepper, caraway and garlic.
2
Place rind side down in a roasting tin with 2 cm of water, cook for 30 minutes at 180 °C.
3
Turn over, add the roughly cut vegetables, pour in the beer and stock, roast for another 90 minutes, basting occasionally.
4
For the crackling switch on the grill or raise to 230 °C for the last 15 minutes — stop basting.
5
Rest the meat, strain the sauce, reduce and season.