Stuffed rib roast with crispy rind

Ingredients for 6 servings:

• 1 ½ kg roast pork (rib roast with rind)
• 3 m.-sized apples, Boskoop, diced
• 1 handful of raisins
• 1 m.-sized carrot(s), diced
• 1 medium-sized onion(s), diced
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 bay leaf
• Water

Instructions

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

Preheat oven to 250 degrees Celsius (482 degrees Fahrenheit). Score the rind – this works great with a cutter or a razor blade. Cut a pocket into the roast. Fill it with raisins and some of the apples. Seal the pocket with toothpicks. Place the remaining apples, carrots, onions, and herbs on the roasting tray and fill with a little water. Place in the oven. Place the roast on a rack and place it in the oven above it, then let it sizzle for about 30 minutes at 250 degrees Celsius (482 degrees Fahrenheit). Cook until the rind begins to blister. Then reduce the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit) and let it sizzle for about another hour. Turn off the oven and let the roast rest. Drain the liquid and remove any excess fat. Puree the apples, carrots, and onions and add them back in. Season the sauce with salt and pepper. Serve with: potatoes, dumplings, red cabbage, and a green salad.