Yield: 8 servings
|5 pounds||Roast pork; leg or shoulder|
|1 clove||Garlic; cut in half|
|Salt and pepper|
|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