Wash the pork roast quickly. Pound it and remove any bones if necessary. Rub the meat all over with salt, pepper, caraway seed, garlic, marjoram, rosemary, and basil. Halve the onions and roughly chop the roots. Prepare the bread crust.
Preheat the oven to 220°C (428°F) for small roasts or 200°C (392°F) for larger ones.
Place the meat fat-side down in a roasting pan. Pour a small amount of boiling water into the pan and steam for 15 minutes.
Turn the meat over. Score the rind about 1/2 cm deep in a diamond pattern so the fat can fry well. Arrange the halved onions, chopped roots, and bread crust around the meat in the pan.
Once all the water has evaporated (about 15 minutes), begin high-heat roasting. Roast the meat uncovered, basting frequently with the hot fat and pan juices. When the meat and roasting vegetables are nicely browned, add a little boiling water or beer to the side of the pan. Continue roasting and basting frequently.
Cook until the meat reaches an internal temperature of 63°C (145°F) and the rind is crispy, approximately 1.5 to 2 hours depending on the meat's thickness. For extra-crispy rind, brush it with cold water or beer several times during the final 10 minutes and return to the hot oven.
Remove the roast from the pan and place it on a cutting board. Cover and keep warm. Let it rest for at least 5-10 minutes before carving.
Strain the pan contents through a sieve into a bowl, pressing on the vegetables and bread to extract flavor. Skim excess fat from the surface if needed. Pour the sauce into a saucepan and bring to a boil, scraping up any browned bits from the pan. Add a little more boiling water or beer if needed. Mix 1 tablespoon flour with a little water to make a paste and stir it into the sauce to thicken slightly. Taste and season carefully with salt and pepper.
Slice the roast into nice slices and serve with the sauce.
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