Bavarian Potato Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork belly with rind
- 500 g pork shoulder with rind
- 4 bones, from pork
- 5 carrot (s)
- 1 kg potato (s)
- 1 tablespoon, heaped lard
- 3 onion (s)
- salt and pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Cut the rind into the meat and season the meat all around with salt and pepper. It is best to do this the day before so that it can pull through.
- Preheat the oven to 200 ° C.
- Dice the onions. Heat the roaster, add the lard, roast the onions and pork bones. Then pour water about 3 cm high. Place the pork belly and pork shoulder in the roasting pan and roast for 45 minutes. Pour water from time to time.
- In the meantime, peel the potatoes and carrots and cut into 4 mm thick slices. Put in a bowl and season with salt and cumin.
- After 45 minutes, take the roast out of the oven. Put the potatoes and carrots around the meat. The rind should not be covered. Possibly pour in water again. Now put the roast in the oven again for 45 minutes.
- Serve in the roaster. Green salad or coleslaw tastes good with it.
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