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Roast pork Bavarian style

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	3 kg pork with rind 3 large onions 3 cloves garlic 3 bay leaves Soup Green 3 tablespoons peppercorns Salt, cloves, pepper a little cornstarch

Preparation:

First, cut the onion into small cubes, then chop the garlic coarsely. Then cut the soup green finely.

Next rub the salt on the meat and place with the rind side down into the pan. Place it into the oven, add ¾ litre of water and cooked at a temperature of 225 ° C.

After 15 minutes criss-cross the rind, then spike it with cloves. Then put the roast for another 45 minutes into the oven. Add water if needed.

After this period add the bay leaves, onions, peppercorns, garlic and soup green greens.

Put it in the oven for another 10 minutes and constantly put salt water on the rind. This is the only way to keep it crispy. If the meat is finished, set it aside. Use the juice for the gravy. Blend in 1 teaspoon of cornstarch and season with salt and pepper.