Caraway-Infused Roast Pork

Caraway-Infused Roast Pork


153 people made this

This is a Czech version of roast pork. The addition of caraway and garlic really heightens the gravy. Serve with dumplings to sop up the gravy.


Serves: 8 

  • 2 tablespoons vegetable oil
  • 1 tablespoon mustard
  • 2 tablespoons caraway seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 2.5kg pork roast
  • 3 medium onions, chopped
  • 1/2 cup (125ml) beer
  • 1 tablespoon cornflour
  • 2 tablespoons butter

Preparation:30min  ›  Cook:4hours  ›  Extra time:30min marinating  ›  Ready in:5hours 

  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt and pepper. Rub over the pork roast and let sit about 30 minutes.
  2. Preheat oven to 180 degrees C.
  3. Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
  4. Roast 1 hour in the preheated oven. Remove foil, turn roast and score the fat. Continue roasting 2 1/2 hours. Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornflour to thicken, reduce heat and simmer 5 to 10 minutes. Serve with the sliced pork.

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