Roast pork butt
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Prussian man food at its best. A tasty marinade ensures a juicy roast for the pork knuckle. Slowly good for you.
Ingredients for four
2 large pork legs
Marinade
2dl dark beer 1dl soy (dark) 2 tbsp cane sugar 3 sprigs rosemary 1 handful green peppercorns
Cut the skin off the pork knuckle in a couple of places. Otherwise it will tighten in the oven and squeeze out the juices.
Open a large freezer bag and put the marinade ingredients in it. Stir to mix.
Possoon of meat will marinate for 24 hours in the fridge.
Remove the pork legs from the cupboard and place in the oven tray. Thicken the skin over the top.
Add the marinades.
Heat the oven and place the pork kebabs in the oven. Turn the oven down to 150 degrees and let marinade on the meat for 2-3 hours. The pork kebabs are cooked when the meat comes off the bone easily.
The best result comes from myös tandoori oven.
Central Europe beer food Pork pork kebabs VHH
