Roasted Pork with Potatoes and Onions

Ingredients

• 1500 gPork
• 1200 gPotato
• 2 pcsOnion
• 355 mlBeer
• 2 tbspCaraway
• 1 pcsGarlic
• 0.3 gSalt
• 0.3 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 170–190 °C.
   • Wash the meat and pat dry. Score a diamond pattern in the fat layer for a crispy crackling.
   • Rub the meat well with salt, pepper and crushed garlic.
2. 2

   Initial roasting

   • Fill a roasting pan with about 2 cm of water. Place the meat fat-side down in the pan.
   • Sprinkle caraway seeds over it and place onion rings on and around the meat. Peel and wash potatoes and arrange beside the roast.
   • Roast at 220 °C for about 60 minutes.
3. 3

   Turn, baste and finish

   • When the potatoes are done, remove and cover them with foil.
   • Turn the meat so the fat side is up, sprinkle more caraway and sliced onions.
   • Roast another 30–45 minutes, basting frequently with pan juices or beer. Brush the crackling once with cold beer near the end for extra crispness.
4. 4

   Sauce & serve

   • Deglaze the pan with beer and hot water, season with salt and pepper and scrape up the browned bits for gravy.
   • Slice the meat thinly and serve with gravy, potatoes and dumplings or bread.