German roast pork

Yield: 8 servings

Measure Ingredient
5 pounds Roast pork; leg or shoulder
1 clove Garlic; cut in half
\N \N Salt and pepper
\N \N Caraway seeds
4 \N Onions; sliced
2 \N Carrots; sliced
½ cup ;water
\N \N White wine; light beer or stock for basting
2 tablespoons Flour; mixed in a little cold water
1 cup 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 1½ hrs basting with pan juices and adding liquids if needed. after 1 /12 hrs, turn the meat, score the rind in diamond shapes and roast another 1 ½ hrs with basting. Remove the finished meat to a platter, strain the meat juices and skim off the excess fat. Add more wine, beer or stock, thicken with flour, bring to a boil and simmer 3-4 min until thickened and smooth. stir in sour cream and heat without boiling. Season to taste.

Variation; Use sweet cream flavored with red currant jelly.

From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 12-19-95

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