Title: German Roast Pork
Categories: German Pork
Yield: 8 Servings

5	lb	Roast pork; leg or shoulder
1	cl	Garlic; cut in half
		Salt and pepper
		Caraway seeds
4		Onions; sliced
2		Carrots; sliced
1/2	c	;water
		White wine; light beer or stock for basting
2	tb	Flour; mixed in a little cold water
1	c	Sour cream

preheat oven to 350. The rind should remain on the pork. Rub meat with garlic; sprinkle with salt, pepper and caraway seeds. Arrange a bed of onions and carrots on the bottom of an open roasting pan. Lay meat on the vegetables, skin side down, add water to the pan, and roast 1 1/2 hrs basting with pan jices and adding liquids if needed. after 1 /12 hrs, turn the meat, score the rind in diamond shapes and roasr another 1 1/2 hrs with basting.

Remove the finished meat to a platter, strain the meat juicesand skim off the excess fat. Add more wine, beer or stock, thicken with flour, bring to a boil and simmer 3-4 minuntil thickened and smooth. stir in sour cream and heat without boiling. Season to taste.

Variation; Use sweet cream flavored with red currant jelly.

From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller

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