Bavarian potato roast

Ingredients for 4 servings:

• 500 g pork belly with rind
• 500 g pork shoulder with rind
• 4 bones, from pork
• 5 carrots
• 1 kg potatoes
• 1 tbsp, heaped lard
• 3 onions
• salt and pepper
• Caraway seeds

Instructions

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

Score the rind of the meat and season it all over with salt and pepper. It’s best to do this the day before so it can marinate. Preheat the oven to 200°C. Dice the onions. Heat the roasting tin, add the lard, and brown the onions and pork bones. Then add about 3 cm of water. Add the pork belly and pork shoulder to the roasting tin and roast for 45 minutes, adding more water occasionally. In the meantime, peel the potatoes and carrots and cut into 4 mm thick slices. Place in a bowl and season with salt and caraway seeds. After 45 minutes, remove the roast from the oven. Arrange the potatoes and carrots around the meat. The rind shouldn’t be covered. Add more water if necessary. Now return the roast to the oven for another 45 minutes. Serve in the roasting tin. Serve with a green salad or coleslaw.