Bavarian roast pork

Ingredients for 4 servings:

• 750 g roast pork with rind, from leg, rump or loin
• salt and pepper
• Caraway seeds
• 2 onions, halved
• Root vegetables, roughly chopped
• 1 piece(s) bread crust
• 500 ml water
• 1 tbsp flour
• Beer or water
• Garlic
• marjoram
• rosemary
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Quickly wash the meat, pound it, remove any bones if necessary, and rub it with salt and spices. Prepare the onions, bread crusts, and root vegetables. Preheat the oven to 220°C. Place the meat fat-side down in a roasting pan and steam for about 1/4 hour, covered with a little boiling water. This will help the fat render and soften the rind. Turn the meat over and then cut a diamond-shaped cut about 1/2 cm deep into the rind to allow the fat to render out well. Add the roasting ingredients. Once all the water has evaporated, begin roasting. Roast the meat uncovered in the oven at a high temperature, basting frequently with rendered fat and hot meat juices. Once the meat and roasting ingredients have a nice color, add a little boiling liquid to the sides. Continue cooking until the roast is cooked through and crispy. If the roast is very fatty, skim off any rendered fat. To achieve a crispy rind, brush it several times with cold water or beer immediately before the end of the cooking time and briefly roast it in the hot oven. Roast small roasts at 220°C, larger fat roasts at 200°C. Depending on the thickness of the roast up to 1 kg, the roasting time is approximately 1 1/2 – 2 hours; larger roasts require more time. Remove the cooked roast from the sauce, cover and keep hot, and let it rest for at least 5 – 10 minutes so that the juices do not run out when carving. Strain the sauce, skim off any very fatty sauce. Loosen the drippings, bring to a boil in the sauce, add a little boiling stock if necessary, thicken a little with flour dough if desired, and finally season the sauce carefully. Cut the roast into nice slices and serve with the sauce.