Servings: persons
Grilled pork roast with brown gravy
The most frequently grilled item is pork roast. How do you get crispy crackling and tender, juicy meat? By following this method, you'll have a better chance of achieving a crunchy, crispy crackling.
Equipment
- Roasting Pan with rack
- Grill Grill temperature: 230°/175°
Ingredients
- 1 pcs. Pork Roast 1.6 kg
- Coarse salt
- 2 pcs. Carrots in large pieces
- 2 pcs. Red Onion in wedges
- 5 pcs. Bay Leaf
- 10 pcs. Peppercorns
- 1 cubes Vegetable Broth
- 1 l Boiling water
- 200 gram Cream
- Gravy Color can be omitted
- Wheat Flour for thickening
- Milk for thickening
- Salt and Pepper
Instructions
Kitchen
- Score the rind lightly, but avoid cutting into the meat
- In the roasting pan, add some water, carrots, onions, peppercorns, bay leaves, and bouillon
- Place the pork roast on a rack with the roasting pan underneath
- Pour boiling water over the rind
- Salt on top and between the rinds
Grill
- Set and preheat the grill to 230° C
- Place the roasting pan on the grill rack and grill the roast for 30-40 minutes
- Turn down the grill to 175 degrees Celsius (347 degrees Fahrenheit) and grill the roast for about 60 minutes more until an internal temperature of 65 degrees Celsius (149 degrees Fahrenheit)
- Remove the roast from the rack and let it rest. Strain the liquid from the roasting pan into a pot
- Boil the liquid in the pot from the pork roast and add cream, browning sauce, and then some thickening when it boils
- Season to taste with salt and pepper
Garnish
- Cut the meat into thin slices and serve with warm brown gravy.