Roast Young Pork on Sauerkraut

For all those who love strawberries:

The trick: The meat is cooked when the fork can be easily pricked at the thickest part without resistance and a light drop comes out at the pricking point.

1. preheat oven to 220 °C. Rub halved salt, pepper, garlic, caraway seeds heartily into the meat side of the loin.

2. put 2 cm of water in a cast iron roaster, let it boil. Place pork loin with pork rind down and place in the oven for 20 minutes.

Remove, dry, score pork rind with small sharp kitchen knife at 1-cm intervals in checkerboard fashion. Spread pork bones evenly on bottom of roaster with onions, shallots and garlic (leftovers from rubbing).

4. seasoned loin with the skin side up, repeatedly put in the stove form, water evaporate.

5. baste with leaked fat, always brush with a little beer. From now on, do not baste the roast! 6. reduce temperature to 180 °C for about 1 to 2 hours. Always brush the roast with a little ice-cold salted water. Pork rind must become crispy, golden.

Remove the meat, place it on a rack to keep warm and let it rest. Extinguish the drippings with water more often, boil, strain. The ribs are delicious to nibble off.

8. heat fat, fry strips of mutton, add diced onion, garlic, sauté without color.

9. add paprika powder and paradeis pulp, fry, extinguish with white wine, add egg.

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