Garlic roast - not just for centenarians
You need for the garlic roast:
1 nice piece of pork roast with crust, about 1 1/2 kilos
10 small tomatoes
2 sprigs of rosemary
2 onions with peel
Salt mixed with sweet paprika and pepper
halved garlic cloves, peeled - many, very many (at least 10 whole toes)
The raw roast is rubbed with the seasoning mixture and peppered with the halved garlic cloves. Make an incision between the incised diamonds in the crust and stick the Knofi in the slot.
Dry the roast in the oven at 200 degrees and watch. When the crust turns brownish and blisters, douse. It takes 30 minutes to 45 minutes to get to the stove.
I pour beer. If you do not like it, you can also take water or broth.
After an hour, I turn the heat down to 170 and fry for another hour and a half.
Meanwhile, gravy has formed, I now scoop it with a ladle over the roast.
When the roast is ready, crunchy on the outside and soft pink on the inside, I let it rest for a few minutes.
Then I cut off the crust in order to distribute it fairly. You can also cut the roast better without the crust.
Some of the knuckle pieces will have fallen out - but the flavor has spiced vampire-hostile the roast.
My tip: Only in an emergency the next day go to the ENT or dentist, you're a polite person!
