Roast Pork with Crust

Mix well mustard, tomato paste, caraway seeds, salt, pepper, pressed garlic.

Cut the rind of the meat with a sharp knife in fine strips.

Coat the meat – without the rind – with the mustard spice paste.

Fry the finely chopped vegetables in a little oil, add the soup and bring to the boil.

Add the meat and put it into the 160 °C preheated oven and let it roast for 1 1/2 hours. Then increase the heat to 200 °C for 1/2 hour.

After 2 hours, remove the meat from the pan and transfer it to another pan and put it back in the oven.

Boil off the vegetables and the roast mixture in the first roasting tin with a little water and pour it through a sieve back to the meat.

To crisp the rind, turn the top heat to broil and wait for it to rise.

Preparation Tip:

Serve the roast pork with dumplings and sauerkraut.

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