Directions

1. Prepare the roast: Score the rind of the pork roast crosswise with a sharp knife. Rub the roast on all sides with coarse salt, paprika powder, mustard and ground caraway seeds. Spread the garlic evenly on the meat side.

2. Aromatic base: Put bay leaves, juniper berries, marjoram, thyme and rosemary aside. These are added to the broth during braising and give the roast a spicy aroma.

3. Frying: Heat the oil in a large roasting pan and first sear the pork roast on the meat side until it has a golden brown crust. Finally, quickly brown the pork crackling to create a base for the crust.

4. Stewing: Remove the casserole dish from the stove, add the stock and distribute bay leaves, juniper berries, thyme and rosemary around the meat. Cover the casserole dish with aluminium foil and allow the roast to stew at 150°C (fan-assisted) for about 1.5 to 2 hours.

5. To crisp up: After the cooking time, increase the oven temperature to 220°C and activate the grill function (if available). Let the roast sizzle on the top rack for about 10-15 minutes until the crust is golden brown and crispy. Keep an eye on the roast so that the crust does not burn.

6. Sauce: After the roast is ready, you can sieve the sauce and thicken it a little. Press the vegetables well to get all the flavours out.