My roast pork

Ingredients for 5 servings:

• 1,300 g roast pork
• 250 ml water (approx. 1 jar)
• 2 onions
• 2 potatoes
• 2 carrots
• 2 garlic cloves
• 250 ml white wine
• 200 ml cream
• some water
• n. B. Beef bouillon, instant, for 500 ml liquid
• 3 bay leaves
• ½ tsp peppercorns
• 1 tsp, leveled clove powder
• e.g. salt and pepper
• n. B. Caraway
• n. B. Clarified butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Peel and dice the onions, carrots, and potatoes. Peel and chop the garlic. Wash the roast pork and pat dry with kitchen paper. Then season with salt and pepper and sear all over in a deep pan with melted clarified butter. Season the roast with caraway seeds and place in a roasting tin with a glass of water. Cook uncovered in a preheated oven at 170 degrees Celsius for 2 hours on the lowest rack. Meanwhile, brown the onions and carrots in the pan with the cooking fat. Add the potatoes, garlic, salt, peppercorns, bay leaves, clove powder, white wine, water, and beef stock and simmer with the lid on for 1.5 hours over low heat. Remove the bay leaves and puree everything in the pan with a hand blender. Add the cream and enough meat juices from the roasting tin until the desired consistency is reached. Season to taste. Cut up the meat and add the sauce. You can serve it with, for example, bacon. E.g. serve potatoes or mashed potatoes or dumplings or dumplings and red cabbage.