in Germany

Caraway roast

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Ingredients for 4 servings:

  • 1 kg pork (belly with rind
  • 7 cloves garlic
  • 250 ml beer
  • 250 ml soup
  • Salt
  • pepper
  • marjoram
  • Caraway seeds

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Cut a cross into the rind. Boil about 3 cm of water in a frying pan. Cook the meat on the rind side for about 1 minute, rinse with cold water and pat dry. Wipe the pan dry. Rub the meat with salt, pepper, marjoram, caraway seeds and crushed garlic. Heat a little oil in the pan. Sear the meat on the rind side, turn it over and roast in the oven for about 1 1/2 hours. After 1/4 hour of cooking, add the beer. During cooking, continually pour in the soup and pour over the meat juices. Do not pour over the meat again 1/4 hour before the end of the cooking time so that the crust stays nice and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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