German Pork Roast Recipe
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.
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.