Method
- 01
Score the skin without cutting deeply into the meat. Salt well, ideally the night before.
- 02
Place vegetables in a roasting pan, set pork on top and season with caraway, pepper and marjoram.
- 03
Roast at 160°C / 320°F for about 2½ hours, adding beer and stock around—not over—the skin.
- 04
Raise heat to 230°C / 445°F until the crackling blisters. Rest the meat; strain and reduce the gravy.
The useful detail
Dry skin and the final blast of heat create the crust. Pouring liquid over it during roasting works against you.