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German Roast Pork

5 lb Roast pork -- leg or shoulder
1 cl Garlic -- cut in half
Salt and pepper
Caraway seeds
4 Onions -- sliced
2 Carrots -- sliced
1/2 c -- water
White wine -- light beer or stock for basting
2 tb Flour -- mixed in a little cold water
1 c Sour cream

preheat oven to 350. The rind should remain on the pork. Rub meat with garlic; sprinkle with salt, pepper and caraway seeds. Arrange a bed of onions and carrots on the bottom of an open roasting pan. Lay meat on the vegetables, skin side down, add water to the pan, and roast 1 1/2 hrs basting with pan jices and adding liquids if needed. After 1 1/2 hrs, turn the meat, score the rind in diamond shapes and roast another 1 1/2 hrs with basting.

Remove the finished meat to a platter, strain the meat juicesand skim off the excess fat. Add more wine, beer or stock, thicken with flour, bring to a boil and simmer 3-4 minuntil thickened and smooth. Stir in sour cream and heat without boiling. Season to taste.

Variation; Use sweet cream flavored with red currant jelly.

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