Roast pork with crackling

Ingredients for 4 servings:

• 1 kg pork with rind (leg or shoulder)
• some salt
• 250 ml water, hot
• 1 onion(s), quartered
• 1 tomato(s)
• 2 tbsp condensed milk or sour cream (10% fat)
• 1 tsp cornstarch
• 1 tbsp water, cold, for the cornstarch

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Grandma’s way, without alcohol

Preheat oven to 225°C (top/bottom heat). Wash and dry the roast, and rub the underside with salt. Score the rind in a lattice pattern (I always have a trusted butcher do this for me), place the meat rind-side up on the rack of a roasting pan that has been rinsed with water, and place it in the oven. As soon as the drippings start to brown, pour a little water into the roasting pan. Add the peeled and quartered onion and the washed and chopped tomato to the roasting pan 15 minutes before the end of the roasting time. When the roast is cooked, loosen the juices with 250 ml of water, transfer to a saucepan, add canned milk, and heat. Mix the cornstarch with the water to thicken the sauce. I serve it with napkin dumplings (made in a bain-marie dish). Seasonal vegetables or salad also go well with it.