Traditional Roast Pork
Juicy roast with onions and caraway.
- 110 min
- 344 kcal / serving
- medium
- Protein
- 28.6 g
- Fat
- 23.6 g
- Carbs
- 3.6 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 600 g pork roast (shoulder)
- 2 onions
- 1 tbsp oil
- 1 tsp caraway seeds
- 300 ml broth
- salt
- pepper
Method
- Season the meat with salt and pepper.
- Roughly chop the onions. Sear the meat on all sides in oil, briefly fry the onions with it.
- Deglaze with broth, add caraway and braise covered over low heat for about 1.5 hours.
- Slice the roast and serve with the braising juices.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free