Ladin Roast Pork

1. ) Pour 2-3 cm of water into a wide saucepan and let it boil (see tip). Put the meat in with the pork rind facing down and simmer gently at a low temperature for about 15 minutes. Remove meat, cool and dry. Cupping pork rind: Using a sharp kitchen knife, score not too deep at 1 cm intervals, then score diagonally to create small squares.

2. ) Peel shallots and garlic clove. Quarter shallots, halve garlic. Rub meat all around heartily with salt and caraway seeds, sear all around in oil (rind side at the beginning) and lift out of roasting pan. Pour gravy over the roast residue and simmer gently for 3¿4 minutes. Pour juice through a sieve and set aside.

3. ) For the oil mixture, in a saucepan (O 20 cm) heat oils with shallots, garlic and spices to about 80 degrees. Put meat and cook for about half an hour with the lid closed (core temperature 50 degrees ). Remove the pot from the stove and cool the meat in it with the lid closed.

4) Approx. 1 hour before serving, heat oil and meat repeatedly to about 80 °C (meat core temperature 50 °C *) (takes about 50 min).

5) Remove meat from oil, drain and dry on kitchen roll. Allow gravy to bubble up. Cut the meat into slices and serve with the juice and dumplings.

Preparation 75 min * Special thermometers for this purpose are available in the crockery trade.

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