Zubereitung:
Wash and dry the meat and rub it with salt and coarse, freshly
ground pepper. Using a sharp knife, cut a diamond pattern into the
rind. Fill a roasting pan with approx. 1 in. water, and add the meat,
with the rind down. Cut the onion into 1/5 in. rings, thinly slice
the garlic cloves and add to the meat. Sprinkle with caraway seeds.
Roast the meat in a preheated 480GradF oven for 1/2 hour, then turn
it around so that the rind is on top and continü to roast. Baste the
meat frequently, scraping up the juices sticking to the pan and
gradually adding some hot broth. Total cooking time is approx, 1 1/2
hours. Toward the end of the cooking time, brush the rind with cold,
dark beer or cold water, to make it crisp. The gravy should be brown
and clear and should never be bound with flour or starch: that would
be a mortal sin in Bavaria!
** Gepostet von Ilka Spiess Erfasser: Ilka Datum: 14.11.1995
Stichworte: Meats, Pork, P1

Stichworte: P1, Meats, Pork

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