Summary

Ingredients

• 1 kg roast pork, with rind, boneless
• some water
• salt
• pepper
• Caraway powder
• Marjoram, rubbed
• 1 bunch soup greens, cleaned and chopped
• 1 onion (s), diced
• liter ⅛ meat broth

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Instructions

1. Pre-cook the pork with the rind down in a little water so that only the rind is in the water.
2. Now scratch the rind in a diamond shape without damaging the flesh. Then rub the spices and place with the soup greens and the onion in a shallow, fire-proof bowl with the rind facing up, pour the meat stock over it and put it in the oven at 160 ° O / U heat. Let fry for 1 1/2 hours.
3. Cut the crust roast into finger-thick notes and serve with sauerkraut and mashed potatoes.