German Roast Pork Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Roast pork, leg or shoulder
1/2 cup: , water
1 centiliter: Garlic, cut in half
White wine, light beer or
Salt and pepper,
-stock for basting,
Caraway seeds,
2 tbsp: Flour, mixed in a little
4: Onions, sliced
-cold water,
2: Carrots, sliced
1 cup: Sour cream,
Directions:
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 juices and adding liquids if needed. after 1 /12
hrs, turn the meat, score the rind in diamond shapes and roast
another 1 1/2 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
Source from luhu.jp
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 juices and adding liquids if needed. after 1 /12
hrs, turn the meat, score the rind in diamond shapes and roast
another 1 1/2 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
Source from luhu.jp