Thursday, November 21, 2013

Recipe: Pork Roast III

Fork tender

“Serve with dumplings and sauerkraut.”

2 lbs (about) pork roast (“You can make pork roast with skin or without. The best piece of pork is with the tenderloin. You can also use pork shoulder.”), washed, salted to taste, sprinkled with a large pinch caraway seed

Ladle of water or soup stock (the latter preferably homemade—see recipes in Basics section)

Pork hock or foot (optional) (“to get a tasty gravy, you can roast a pork hock or foot with the pork”)

Salt (if necessary)

Preheat oven to 350°. If cooking a roast with skin put in roaster first skin-side down. Add a ladle of water or soup, and roast, basting frequently. Roast covered for the first half of roasting time and uncovered for the second half. Turn meat over after about 1 hour roasting time. “You can also simmer on top of the stove for awhile and then place in oven.” “If you are making a pork roast with the skin, after about 1 hour, cut skin into quarters. Sprinkle with salt and let skin brown and get crispy.”

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