Roast Pork

Remove the meat for the roast pork from the refrigerator in good time so that it can reach room temperature. Cut the rind crosswise and rub the roast with pepper and the spices (except salt!). Leave to soak for another 1-2 hours. Salt the roast just before it goes into the oven!

Heat the lard briefly in a casserole dish at 200 °C in the preheated oven. Now put the roast in with the rind facing down (!), pour on some water and put on the lid. After 10 minutes, remove the lid and let the roast roast in the open pot for another 1 – 1 1/4 hours.

Keep pouring some soup and ladle it over the roast along with its own juices.

After 30 minutes, rub the roast with garlic and add the peeled potatoes in rough pieces on the side and let them roast in the juices.

At the end of the cooking time, the roast should rest for 10 minutes so that it can draw juice and become nice and juicy. Then cut on a platter and arrange with the potatoes.

Boil up the roast juice with a little water and season if necessary. Mix the starch with a little water, stir it into the gravy and let it simmer down a bit.

Now drizzle just a little sauce over the roast pork and serve the rest separately.

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