Entree: Latvia – Cūkgaļas cepetis (Traditional Latvian roast pork seasoned and roasted until crisp)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 1 pork shoulder with skin, approx. 4 lb (1.8 kg)
- 1 tbsp (15 g) coarse sea salt for the skin plus 1 tsp (6 g) salt for seasoning meat
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) caraway seeds, lightly crushed
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, halved and thickly sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) dry beer or apple cider (for the roasting pan)
- 2 bay leaves (approx. 2 g)
- 1 tsp (3 g) brown sugar (optional, for a subtle glaze)
- Fresh chopped dill or parsley for garnish (optional)

Instructions

1. Remove the pork from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Preheat the oven to 450°F (230°C).
2. Pat the pork skin very dry with paper towels. Using a sharp knife, score the skin in parallel lines about 1/2 inch (1.2 cm) apart through the fat but not deeply into the meat.
3. Rub 1 tsp (6 g) salt and the black pepper into the meat side of the pork. Combine the crushed caraway seeds, minced garlic, vegetable oil, and 1 tsp (3 g) brown sugar if using; rub this mixture into the meat side and exposed edges. Rub the coarse sea salt (1 tbsp / 15 g) evenly into and across the scored skin.
4. Place the sliced onion and bay leaves in a roasting pan and pour 1/2 cup (120 ml) beer or apple cider into the pan. Set the pork on top, skin side up on a rack or on the onions so air can circulate.
5. Roast at 450°F (230°C) for 20–30 minutes to help the skin begin to blister and crisp. Reduce the oven temperature to 325°F (160°C) and continue roasting for 2 to 2½ hours, or until the internal temperature reaches 165–175°F (74–79°C) and the meat is tender.
6. If the skin needs further crisping, increase the oven to 450°F (230°C) for the last 10–15 minutes, watching carefully to avoid burning the crackling.
7. Remove the roast from the oven and let it rest for 15–20 minutes before carving to allow juices to redistribute. Carve into thick slices, ensuring each portion has crackling if possible.
8. Serve with pan juices spooned over the meat and garnish with fresh chopped dill or parsley if desired.