Bregenzerwald Oven Roast

For Bregenzerwälder Ofenbraten, place roast pork with rind fat side down in finger-high, lightly simmering water for a few minutes, remove and cup rind (cut crosswise). Season the roast well with salt, pepper, caraway seeds and the crushed garlic cloves.

Then rub garlic cloves. Fill an ovenproof dish about finger-high with water, put in the bones and place the roast on it, nice side down. Roast at falling temperature from 220°C to 170°C for a total of 60 to 90 minutes with repeated basting with liquid. If necessary, add more beef broth or water. After half the cooking time, turn the roast and remove the bones.

Add peeled potatoes cut into slices or quarters and roast. Finally, roast oven roast with rind for a few minutes at high top heat until crispy. Lift out oven roast, let rest briefly and cut into slices. Put the Bregenzerwälder Ofenbraten back into the roasting pan and serve with the potatoes.

Preparation Tip:

Warm sauerkraut with bacon crusts goes well with Bregenzerwald oven roast.

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