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1 kg (2.2 lbs) boned and rolled shoulder of pork with skin
1 large onion, diced
1 bay leaf
1 crushed garlic glove
4 tablespoons of assorted soup vegetables (finely chopped carrots, leek,
celery root and parsley)
whole cloves
6 peppercorns
1 teaspoon of flour
to season: salt and freshly ground pepper
Preparation:
Rub salt genourously into pork. Place the pork in a casserole, skin side
down, and place it in preheated oven (approx. 225 C/450 F). Roast it for
a short while then pour 1/4 Lt. (1 cup) water over the meat.
Turn the pork after approx. 15 min with the skin upside. Score the skin
(criss-cross). Stick the cloves into the pork at the intersections of
the cuts.
Continue to roast the pork for approx. 45 min, basting regulary with its
own gravy.
Add the diced onion, the bay leaf, the assorted vegetables, the
peppercorns and the crushed garlic to the gravy. Roast for another 10
minutes.
Turn up the heat, pour heavily salted water over the skin (to make it
crispy) and continue to roast for a short time. Take the roasted pork
out of the oven and keep it warm. Remove the cloves before serving.
Thicken the gravy with corn flour and season with pepper and salt.
Suggestion for serving:
In classic Bavarian cousine roasted pork is served with potato dumplings
or bread dumplings, Kraut salad or cooked red cabbage and a beer.
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