If you love pork, then you're probably a big fan of roasts. Fresh and delicious from the oven, it's a true German specialty. Pork belly is particularly ideal due to its high fat content. But cuts like pork neck (also known as neck or shag), loin, loin, and shoulder are also good. All parts of the pork are used: the extremities, known as pork knuckle, shank, or pork hock, are very popular in German cuisine. Larger roasts turn out much better than smaller cuts. If there are any leftovers, a cold roast is also delicious, or you can make a delicious aspic. Pork should generally be cooked thoroughly, but it shouldn't become dry. A very light pink center is ideal. The fat content already provides a large amount of protection, and the core temperature is another indicator. The meat is tenderly pink on the inside at an core temperature of around 60 to 65 degrees Celsius, and a roast is fully cooked at 70 to 80 degrees Celsius.
