Before roasting, place the pork breasts in hot salted water, season with salt and caraway seeds and pre-cook for approx. 30 minutes.
Cut a checkerboard pattern with a sharp knife, first across or parallel to the cut and then lengthwise (cupping).
Place in a roasting pan with the rind facing upwards, pour in a little cooking water and roast in a preheated oven at approx. 220 °C for about 1 hour until crispy.
Do not baste during this time, otherwise the rind will not crisp up! Turn down the heat to 120-130 °C and roast, depending on the size, until only clear juice comes out when pierced with a skewer.
Finally, chop garlic more or less finely and stir into the natural juice with some caraway seeds. Carve the roast with a sharp knife.
VARIANT : Surbraten Instead of raw pork, a piece of meat from the shoulder or loin, usually marinated for 3 weeks, is roasted. Further seasoning of the roast is not necessary in this case. Roast in a hot tube at about 150 °C for about 2.5 hours. Dumplings and cabbage are standard accompaniments of a Surbraten.