What side dish goes well?

Name: Classic roast pork with crust
Prep time: 20 min
Total time: 2 h
Yield: 4-6 people
Cuisine: Deutschland
Ingredients: 1.5 kg roast pork with rind; 2 onions; 2 carrots; 1 piece of celery; 2 tbsp oil; 1 tbsp cumin; 500 ml broth; Salt; pepper

This goes well with dumplings, red cabbage or sauerkraut.

Oven dishes

Classic roast pork with crust

4-6 people · Oven dishes / classics

A classic crusted pork roast is just the kind of Sunday meal that instantly tastes like family and the holiday. Crispy on the outside, juicy on the inside and with a strong sauce, this is a real classic, grandma's style.

Timing

Preparation: approx. 20 minutes
Roasting: approx. 90 minutes at 180 °C top/bottom heat
Finalize the crust: 5-10 minutes at 220°C or grill function
Rest time: 10 minutes
Total time: approx. 2 hours

Estimated nutrition

per serving · Calculated for 6 servings.

Energy: ≈ 390 kcal
Protein: ≈ 56.8 g
Carbohydrates: ≈ 4.6 g
Fat: ≈ 15.4 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

2 onions · ≈ 200.0 g
2 carrots · ≈ 160.0 g
1 piece of celery · ≈ 100.0 g
2 tbsp oil · ≈ 27.3 g
1.5 kg roast pork with rind · ≈ 1500 g · Assumed quantity / reference product

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

1.5 kg roast pork with rind
2 onions
2 carrots
1 piece of celery
2 tbsp oil
1 tbsp cumin
500 ml broth
Salt
pepper

Instructions

Cut the rind into a diamond shape and season generously with salt.
Roughly chop vegetables and place in a roasting pan. Place the roast on top.
Season with caraway and pepper and add a little oil over it.
Roast in the preheated oven at 180 °C top/bottom heat for about 90 minutes, adding broth every now and then.
Finally, increase the temperature to 220 °C or switch on the grill for 5 to 10 minutes so that the crust pops up.
Let the roast rest for 10 minutes before cutting and season the sauce separately.