Roast Pork Crust, Fried Backwards

Cut the rind crosswise with a sharp knife or cutter. Season the roast well all around with salt and pepper, the meat sides also with caraway seeds and garlic. Place the meat in a steamer insert and place it on a saucepan with water. Put the lid on and bring the water to a boil. Reduce the heat so much that the water no longer boils, but steam is continuously produced. (Alternatively: place the pot tower with the boiling water in the 120 ° C oven.) Steam the meat for about 1 hour until a core temperature of 70-75 ° C is reached. Then take it out and create a crispy crust in the oven at 180-200 ° C under the grill or with the rind facing upwards in about 20-30 minutes. Enjoy your meal!

This goes well with stewed vegetables (from my cookbook).