roast pork

Ingredients for 6 servings:

• 1 ½ kg boneless roast pork with rind (leave 500 g bones for the sauce)
• ½ tsp caraway seeds
• 3 cloves garlic
• 2 tbsp oil
• 1 tsp sweet paprika powder
• Salt and pepper, from the mill
• 2 onions
• 2 carrots
• 1 celeriac
• 1 bay leaf
• Water or dark beer

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Score the rind in a diamond shape with a sharp knife. Chop the caraway seeds slightly finer, peel and finely chop 1 garlic clove. Mix both with the oil and paprika. Rub the mixture all over the roast, wrap in foil, and refrigerate overnight. A good three hours before eating, preheat the oven to 250°C (220°C fan oven). Remove the pork roast from the foil, season with salt and pepper all over. Place it rind-side down in a large roasting pan. Place on the bottom rack of the hot oven and sear. Then sear briefly and well on all the other sides. Remove the meat from the roasting pan, add the bones to the cooking fat, and sear. Then add the meat back in, rind-side up. Roast for 30 minutes, basting with the cooking fat occasionally. Meanwhile, peel and finely dice the onions, carrots, and celery. Just peel the remaining garlic. Turn the oven down to 180 degrees Celsius (160 degrees Celsius fan-assisted oven), add all the vegetables and the bay leaf to the roasting pan. Pour a splash of water or dark beer over the meat. Cook for another 1.5 hours, until the meat is crispy on the outside and tender on the inside. Baste occasionally with the cooking juices, adding more water or beer if necessary. Place the roasting pan on the stovetop, remove the roast, and let it simmer in the switched-off oven until the sauce is ready. Strain the sauce into a saucepan and reduce slightly if necessary. Season to taste and serve with the roast.