Roast Pork

Ingredients:

• 2 lbs. pork with fat rind 
• 2 onions 
• 2 carrots 
• 1 parsnip 
• 1 piece dark bread 
• 3 garlic cloves 
• 2 tablespoons of caraway seeds 
• 1 bunch of marjoram finely chopped 
• 1 bunch of rosemary finely chopped 
• 1 bunch of thyme finely chopped 
• 2 cups meat broth 
• ice cold beer 
• salt 
• freshly ground pepper 
• vegetable or sunflower oil 

Directions:

1. Wash the meat, dry it and rub all around with salt and freshly ground pepper and the finely chopped marjoram, rosemary and thyme. 
2. Using a very sharp knife, cut a diamond pattern into the fat rind. 
3. In a hot frying pan with some vegetable or sunflower oil sauté the meat on all sides, to seal t. 
4. Fill a roasting pan with appr. 1 inch of water and add the meat with the fat rind down. Nowquarter the onions (don't peel them), wash the carrots and parsnip and cut them into 1.5 - 2 nch junks.
5.  Leave the carrots and parsnip unpeeled also. Add them all to the meat in the roasting pan. 
6. Crush the garlic cloves and add them to the meat aswell as the piece of dark bread. 
7. Now sprinkle with the caraway seeds and place the roasting pan into a pre heated oven and roast at 480 degrees (Fahrenheit). 
8. After appr. 30 minutes turn the meat around, so that the fat rind is on top and continue roasting. 
9. Frequently baste the meat with the juices in the roasting pan and gradually add the meat roth 
10. as needed. Make sure the meat broth is hot when adding it. 
11. Total roasting time is appr. 1.5 to 2 hours. 
12. Towards the end of the roasting time, brush the rind with the ice cold beer to make it crisp. 
13. When finished roasting, take the meat out of the roasting pan, cover it and let it rest for appr.10 - 15 minutes so that it doesn't loose its juiceswhen carving it. 

The gravy:

1. Scrape up the juices in the roasting pan and sieve them into a saucepan. 
2. Add some hot meat broth if needed and let it boil up for a minute or two and let simmer for another 5 minutes. 
3. Bind with some flour or starch if you prefer a thicker texture. In Bavaria however, the gravy is left in a rather watery texture. 
4. Roast pork is mainly served with bread and/or potato dumplings and different salads like Bavarian white cabbage salad or any other salads ofyour choice.