Prague-style Pork Crust Roast with Sauce

1. Have the rind of the pork roast cut crosswise at the butcher’s or cut it yourself at home with a wallpaper knife. Wash the roast pork with cold water, dry thoroughly with kitchen paper, salt everything except for the rind and rub caraway seeds on all sides. Place the pork roast with the crust facing down in the roasting pot, add water (300 ml) and allspice grains (8 pieces) and bake in the oven at 225 ° C for about 1 hour without a lid. If too much water evaporates, add hot water as required. The resulting fat should not burn / burn. In the meantime, peel and dice the carrots and onions. After 1 hour turn the meat over, add the diced onions and carrots and season the rind with plenty of salt. Add the rest of the water (400 ml) and fry everything golden-brown for another hour. Brush with the beer every now and then. Remove the roast, let it rest and cut. Remove the allspice grains. Pour the roast liquid into a small saucepan, puree with a hand blender and refine with cooking cream (2 tbsp). Here the roast pork with sauce, white cabbage *) was served the Bohemian way and Czech bread dumplings **). The roast pork crust can also be cut as cold cuts with the bread machine once it has cooled down thoroughly.

Note:

1. *) Bohemian white cabbage **) Czech dumplings from Ivanka