Summary

Ingredients

• 1 ½ kg roast pork (upper shell)
• 1 teaspoon caraway seeds
• 2 onions)
• 2 cloves garlic
• 2 tomato (s)
• salt and pepper
• 0.25 liter ¼ beer, Bavarian

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Instructions

1. Cut the rind into a diamond shape with a sharp knife. Season the meat well all around with salt, pepper and caraway seeds. Now place the meat with the rind facing down in the previously sufficiently watered Römertopf. Pour 1/8 l of water and the beer, put the lid on and place in the cold oven. Let the roast stew at 220 ° for 45 minutes. Then turn the meat over, add the halved onions, tomatoes and garlic cloves and, if necessary, add a little more water and cook for another hour. Then remove the lid, raise the temperature to 250 ° and fry the roast for 30 minutes until crispy. Baste the roasting liquid several times in between.