Roast Pork With Caraway

Name: Roast Pork With Caraway
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 portions
Ingredients: 1500 g pork neck; 2 pcs onion; 4 cloves garlic; 1 teaspoon crushed caraway; 1 teaspoon caraway; 40 g lard; 400 ml beef broth; 2 tablespoons wholegrain mustard; salt; ground pepper

Jakub SýkoraBakedCzech Cuisine x se líbilo

Roast pork with caraway, just the way grandmothers used to make it. Caraway and garlic work their way into the crackling during the slow roast, while the pork neck slowly releases its juices into the pan. The drippings turn into a thin gravy that you simply spoon over the sliced pork. Roast the meat uncovered so the crackling turns golden and crisp. Serve it with bread dumplings or boiled potatoes.

Příprava: 20min

Vaření: 2h 30min

CELKOVÝ ČAS: 2h 50min

Step by step process

Salting and seasoning

1
For the roast pork, first prepare the pork neck. Pat the meat dry with a paper towel, then rub in salt, ground black pepper, ground caraway and pressed garlic. Put the salted meat in the fridge to rest for at least an hour, or even overnight. Heat the oven to 160 degrees.

Roasting

2
Spread lard over the bottom of the roasting pan and arrange the onion, cut into thicker slices, on top. Place the meat fatty side up, pour in the stock to a depth of about two centimeters and scatter the whole caraway over it. Cover the pan and roast for 2 hours. During roasting, baste the meat with the pan juices every half hour to keep it juicy. The onion breaks down into the juices and lends them sweetness. If the juices reduce too much, add a little more stock or water.

Gravy and serving

3
After two hours, uncover the pan, brush the meat with wholegrain mustard and raise the temperature to 200 degrees. Roast for another 30 minutes, until the crackling turns golden and crisp. Take the cooked meat out and let it rest for 10 minutes so the juices settle back into the meat. Meanwhile, strain the pan juices and simmer them briefly into a thin gravy.