in Austria

Waldviertel farmer's roast

updated

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Ingredients for 4 servings:

  • 4 slices of pork shoulder or pork neck, boned, approx. 2 cm thick
  • 2 large onions
  • 3 cloves garlic
  • 500 g potatoes, new
  • some oil or lard
  • 1 stock cube
  • some caraway, whole
  • some salt and pepper
  • 1 sprig(s) rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, sear the seasoned pieces of meat in hot fat in a roasting pan on both sides. Remove the meat. Sear the coarsely chopped onions and garlic in the same fat and deglaze with water or stock. Return the meat. Cover and braise in the oven for about 30 minutes until tender. Wash the potatoes, still with their skins on, halve them, and place them unpeeled between the meat. Sprinkle with a little salt and caraway seeds and finish cooking in the oven, covered, for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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