As promised, here's the base recipe for pork roast.
There are variations (like SB with bread crust, etc.).
Here we go :
Pork roast (Schweinsbraten)
1 kilogram pork (neck, shoulder, backside
or upper hind leg)
pork bones, chopped
2 cloves of garlic, pressed
caraway seed, powdered
salt
1 teaspoon flour
40 grams lard
Rub the meat with caraway seeds and garlic.
Let it rest for an hour.
Rub meat with salt.
Take an ovenproof pan.
Heat lard in it and slightly brown the meat on both sides
at high heat.
Remove meat. Put the chooped bones in the pan,
put the meat on the bones (with the fat side down),
add a little water and put it in the oven.
The meat should rest on the chopped bones; it shouldn't
touch the pan.
Roast in the oven at low / medium temperature for 90 -
120 minutes.
Turn the meat at halftime.
Baste it all the time with the drippings and add some water,
if necessary.
When the roast is done, take it out of the pan and keep
warm.
Put the pan on the stove and reduce the drippings.
(Remove excess fat; though with the lean pork nowadays ...)
Add the flour and roast the bones shortly.
Add water until the sauce reaches the right consistency,
bring to a boil and reduce a little.
Strain gravy through a sieve, cut roast in slices and
serve with "bread dumplings"(Semmelknödel) or
with potatos (roasted with the meat).
Cheers,
Michael Kuettner