German Roast Pork
herb, pork
5 lb roast pork; leg or shoulder
1 centiliter garlic; cut in half
1 salt and pepper
1 caraway seeds
4 onions; sliced
2 carrots; sliced
1/2 cup ; water
1 white wine; light beer or stock for b
2 tablespoon flour; mixed in a little cold wa
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 1 1/2 hrs basting with pan jices and adding liquids if needed. after 1 /12 hrs, turn the meat, score the rind in diamond shapes and roasr another 1 1/2 hrs with basting.
Remove the finished meat to a platter, strain the meat juicesand skim off the excess fat. Add more wine, beer or stock, thicken with flour, bring to a boil and simmer 3-4 minuntil 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
Yield: 8 servings