Summary

Ingredients

• 1 ½ kg roast pork
• 1 bunch soup vegetables
• 1 onion (s), halved
• 2 cloves garlic)
• Ground caraway
• salt
• pepper
• 250 ml broth

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Instructions

1. Soak meat in salt a few hours beforehand (without pepper, which burns when seared).
2. Soak the Römertopf for about 1 hour.
3. Sear the meat in a non-stick pan on all (!) Sides (including the rind). If you like it lean, you can cut the rind into a diamond shape before roasting. Rub with pepper and caraway seeds.
4. In the meantime, put the Römertopf with approx. 250 ml stock and the vegetables in the cold oven, then heat it to 200 ° C. When the Römertopf is around 150 ° C, the hot roast pork can be added with the rind facing down. Cover and cook for 1 hour.
5. Then turn the roast over. Cut the rind into a diamond shape, rub with plenty of salt and fry for another hour.
6. Then take out the broth and vegetables, strain and bind to the sauce. Put the roast pork back into the oven without the lid and grill for about 10 minutes so that it has a nice crust (varies a lot depending on the oven).
7. Red cabbage and bread dumplings go well with it.
8. A small note on the side: if the roast pork should be larger or smaller - you calculate half an hour per pound.