Caraway Roast with Bread, Mustard and Horseradish

For the caraway roast, salt and sprinkle the pork belly with caraway seeds and press the garlic over it. Put the belly meat with the rind down in a pan, spread the chopped onion on it, pour the pan with some water and put in the stock cube.

Cover and roast at 220°C for about 1 hour. Then turn the pork belly over, cup the rind and continue roasting with the rind side up for about 1 hour until the rind is crispy.

Serve the caraway roast warm or cold with freshly grated horseradish, mustard and brown bread.

Preparation Tip:

Sauerkraut also goes well with caraway roast. Either as coleslaw or warm.

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