Caraway Roast

Cut the pork belly into 2 equal pieces, season with salt and with pepper.

Fill a roasting pan with about 2 fingers of water and bring to a boil on the stove top.

Pour in the meat with the pork rind facing down. Cook in the preheated oven at 220 degrees on the 2nd rack from the bottom for 20 minutes.

Remove the meat from the oven. Place the pork rind on top. Score the pork rind with a sharp kitchen knife about 2 inches apart, do not cut into the meat.

Place the meat back in the roaster with the pork rind facing up and sprinkle the caraway seeds on top.

Cook the meat in the oven for 90 minutes. Do not baste the roast while the water has not yet evaporated.

Then baste the pork rind with its own fat. Deglaze the roast bottom three times with 100-150 ml of water each time to create a gravy. About 15 minutes before the end of the cooking time, add the unpeeled garlic cloves.

To cut, place the meat on the crust side and slice, preferably with an electric knife.

Degrease the gravy and serve with the meat.

Preparation Tip:

It goes well with dumplings and a cabbage salad.

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