Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Roast pork; leg or shoulder 1/2 c ;water
1 cl Garlic; cut in half White wine; light beer or
Salt and pepper -stock for basting
Caraway seeds 2 tb Flour; mixed in a little
4 Onions; sliced -cold water
2 Carrots; sliced 1 c 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 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

Browse by categories