Grandma’s Roast Pork

Rating: 3.5014 / 5.00 (2086 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Peel and press the garlic and rub the meat with it. Salt, pepper and sprinkle with plenty of caraway seeds.

Preheat the oven to 200 °C.

In a large frying pan, briefly sear the neck of pork (or loin) on all sides and remove.

Place the bones on the bottom of a greased casserole dish, place the roast pork on top, add bay leaves and quartered onions. Pour in soup so there is enough moisture in the casserole and the pork roast doesn’t burn.

Place the meat in the oven and cook for about 1-1 1/2 hours.

IMPORTANT: Baste the roast pork with the soup juices every 15 minutes to keep it nice and juicy. If the juices become too little, pour in some new soup.

To check if the roast is already cooked, take a metal skewer and poke it into the meat. If bloody liquid is still oozing out at this point, it is best to leave the roast in the oven for a few more minutes. Once the liquid is clear, the roast pork is done and ready to serve.

Preparation Tip:

Roast pork tastes best with homemade semolina dumplings and sauerkraut.

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