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 400g butter to a tray with the pork.

Bake (9am) #

1. Preheat oven to 200c

2. add 500ml boiling water to the tray and bake

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.