Mustard pork roast

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A German-style Schweinebraten builds its flavour from mustard, caraway and a deeply browned roast. It is the sort of hearty oven dish that tastes even better with gravy, dumplings or mashed potatoes on the side.

Serves: 6 people

Preparation time: 40 min

Ingredients

• Pork neck roast – 1.5 kg
• Mustard – 3 tbsp
• Caraway seeds – 1 tsp
• Sweet paprika – 1 tsp
• Smoked paprika – 1 tsp
• Onions – 3
• Stock – 300 ml
• Oil – 1 tbsp
• Salt and black pepper – to taste

Method

1. Rub the pork all over with mustard, crushed caraway, both paprikas, salt and pepper.
2. Brown the meat well, then add the onions and roast everything together until the onions soften and darken.
3. Pour in the stock and continue roasting, basting from time to time so the top stays glossy and the base develops into gravy.
4. Rest the pork before slicing it thinly or thickly, depending on how you want to serve it.
5. Reduce the cooking liquid if needed and serve as a robust sauce.