Schweinsbraten — Austrian pork roast

Preheat the oven to 220°C. Pat the pork dry without washing it. Score the fat in a diamond pattern without cutting deeply into the meat. Rub with salt, pepper and garlic.

Pour water into a suitable deep tray to a depth of about 2 cm. Put in the pork fat-side down. Scatter half the caraway and onions over it and arrange the potatoes beside it. Roast for about 1 hour, monitoring the tray so it never dries out.

When the potatoes are tender, transfer them to a covered dish. Turn the pork fat-side up and add the remaining caraway and onions. Roast for another 30–45 minutes, basting with pan juices and some of the measured beer; add water if needed.

Check the thickest part of the whole pork roast reaches at least 63°C. Rest for at least 3 minutes before carving. A clear-juice or color test alone is insufficient.

Use the remaining beer and a little hot water to loosen the browned pan juices. Scrape with a spoon and season. Slice the pork and serve with potatoes and pan sauce.