Roast Pork with Vegetables

Carve a check pattern into the rind of the pork roast.

Rub the entire roast well with salt and caraway seeds and sear on all sides in a hot pan with a little oil. Preheat the oven to 180 °C.

Pour about 1/4 of the soup into a large ovenproof dish, place the roast pork in the center and place in the oven. Peel carrots and cut in half lengthwise.

Peel and halve garlic and onion. Peel potatoes as well and if they are very large, cut them in half as well.

Spread the vegetables around the roast and add about 1/4 quart of soup. It should cover the vegetables, but not the rind of the roast.

Leave in the oven for 1 hour, adding a ladle of soup every quarter hour.

Then brush the rind with a tablespoon of oil and bake for another 20 minutes until crispy.

Slice the roast pork thinly and serve with the vegetables.

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