A Rustic Roast from the Tatras: Slovak Garlic & Caraway Pork (Bravčové na Cesnaku a Rasci)
Details
A simple, hearty roast where tender pork meets the bold flavors of garlic and caraway.
Ingredients
Instructions
Prepare the Pork
Start by rinsing the pork shoulder and patting it dry with a towel. If you have a roasting pan that can be used on the stovetop, heat the lard over a high temperature. Sear the pork on all sides until it develops a nice color.
Season Generously
Remove the pan from the heat. Rub the entire surface of the seared pork generously with salt and whole caraway seeds.
Infuse with Garlic
Peel a few cloves from the head of garlic and stuff them into any natural openings or small cuts in the meat. Cut the remaining head of garlic in half horizontally and place it in the pan next to the pork.
First Roast
Preheat your oven to 425°F (220°C). Place the pan with the seasoned pork and garlic into the hot oven, uncovered, for about 7-10 minutes to sear the parts that didn't brown on the stovetop.
Slow Roast to Perfection
Reduce the oven temperature to 350°F (180°C). Tightly cover the roasting pan with a lid or aluminum foil. Let the pork roast for 40 minutes. The meat will release its own juices, creating a flavorful steam bath.
Continue Roasting
After 40 minutes, carefully remove the cover, turn the pork over, re-cover it, and return it to the oven for another 40 minutes.
Rest and Create the Sauce
Once the pork is tender, transfer it to a cutting board and let it rest for a few minutes before slicing. While it rests, prepare the sauce. Squeeze the soft, roasted garlic cloves out of their skins into the pan drippings. Mash them with a fork and then strain the entire liquid through a fine-mesh sieve to create a smooth, intensely flavorful gravy.
Serve
Slice the tender pork and serve it with the delicious garlic-infused pan sauce. It pairs wonderfully with parsley potatoes and a simple cucumber salad.
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