Day Before #

Veg Stock #

Finely dice ingredients and prepare a large pot for tomorrow.

• onion
• carrot
• garlic
• parsley
• veg stock

Save all onion and garlic peels.

Pork #

1. Score the skin in a checkerboard pattern.

2. Cut a pocket for the filling.

3. Rub with salt & caraway and leave overnight. The salt will draw moisture out of the skin resulting in a crispier roast.

Leave to rest overnight.

Morning (8am) #

Veg Stock #

Add 2L water and boil stock

Semmelknodle #

TBD

Pork #

1. Fill the pocket with Semmelknodle filling

2. Pin the edges closed to prevent spilling

3. Add the saved garlic & onion peels, and 200g butter to a tray with the pork.

Bake (9am) #

1. Preheat oven to 200c

2. add 100ml boiling water to the tray and bake (enough to cover bottom of pan)

3. After 30 minutes, reduce to 170c and top up with veg stock. Roast for 3 hours.

4. Keep topping up with veg stock every 30 minutes.

5. Halfway through the bake, temporarily flip the roast, so the bottom gets nicely baked too.

It should never stew in the sauce, keep the liquid nice and low