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German Pork Roast Recipe

Ingredients: 5 pounds roast pork, leg or shoulder; 6 garlic cloves, minced; 3 medium onions, sliced; 2 carrots, sliced; 1/2 cup German beer (or as needed); 1 tbsp. starch, mixed in little water; 1 cup sour cream; 1 tsp. careway seeds; 1 tbsp. salt, or to taste; 1 tsp. coarsely ground black pepper.

Recipe: Take a pork roast with the rind remaining. Rub the meat with the garlic, salt, ground pepper and caraway seeds. Arrange a bed of onions and carrots on the bottom of a roasting pan. Lay the roast on the vegetables, skin side down, add the beer to the pan. Roast in a preheated oven at 350 F for 1 1/2 hours basting with pan juices and adding more beer if needed. After 1 1/2 hours, turn the meat, score the rind with a knife and roast 1 1/2 hours more, basting regularly. Transfer the finished pork roast to a platter, strain the meat juices and skim off the excess fat. Add little more beer and thicken with the diluted starch. Bring the sauce to a boil and simmer 3-4 min until thickened and smooth. Stir in sour cream and heat without boiling. Season the sauce to taste. When the pork roast have rested for 10-15 minutes, slice and serve with the sauce.

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