roast pork

Ingredients for 3 servings:

• 700 g pork shoulder, whole, with rind
• salt and pepper
• Caraway, ground
• Marjoram, shredded
• 2 garlic cloves
• 8 m.-sized potatoes, peeled, roughly chopped
• ¼ liter broth
• 1 tbsp cornstarch
• Rosemary, shredded
• Sage, shredded
• some water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Take the meat out of the refrigerator in good time so it can come to room temperature. Make a cross-shaped cut in the rind and rub the roast with pepper and the spices. Let it marinate for another 1-2 hours. Only add salt immediately before the roast goes in the oven! Briefly heat the lard in a casserole dish at 200°C in a preheated oven. Place the roast with the rind facing down, pour on a little water and put the lid on. After 10 minutes, remove the lid and let the roast roast in the uncovered pot for another 1-1 1/4 hours. Add a little stock every now and then and ladle it over the roast along with any juices. After 30 minutes, rub the roast with garlic and add the peeled potatoes in large pieces to the side and let them roast in the juices. After the cooking time is over, let the roast rest for 10 minutes so it can draw out the juices. Then carve it up on a platter and serve with the potatoes. Boil the juice with a little water, adding more seasoning if desired. Mix the starch with a little water and stir in. Let it simmer slightly. Drizzle some of the sauce over the roast and serve the rest separately. I recommend serving it with a green salad with pumpkin seed oil and a glass of wine (e.g., Blauer Zweigelt).