Lower Bavarian caraway roast

Ingredients for 4 servings:

• 1 kg pork neck (neck ridge)
• 2 cloves garlic
• 20 g caraway seeds
• Salt and pepper from the mill
• 3 tbsp lard or clarified butter
• 1 large onion(s)
• 2 carrots
• ½ liter beer, dark
• ½ cup(s) water
• possibly sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

First, rub the meat all over with a mixture of a few splashes of dark beer, a garlic clove crushed in salt, and freshly ground pepper. Press the caraway seeds into the meat with your hands. Place the roast in a roasting pan with lard and sear on all sides. Add the roughly chopped onions and carrots. Once the meat has a golden brown hue, pour in 1/4 liter of dark beer and roast at 200°C for one hour, occasionally adding a little water. Then increase the heat to 220°C and pour the remaining beer over the meat once more. After half an hour, this creates a spicy black sauce. Season with salt and pepper to taste and thicken if necessary. Caraway roast goes best with bread dumplings and sauerkraut or braised cabbage.