Roast Pork as a Crown

From a whole pork loin (chop-carbonade, part, loin) cut away the fat strand, so that the rib bones stand out of the meat about the length of a finger limb. Remove the sinewy and present parts between the protruding pins and peel them off quite clean and bright. Then wrap them with aluminum foil to keep them white during roasting. Then press the elongated piece of meat together as much as possible (rib side out), so that the shape of a crown is formed. It is held together well with a string.

Now the meat is salted and peppered all around and then brushed with a marinade made of dark bock beer, garlic paste (or 6 cloves of garlic crushed in salt and oil), sweet paprika and marjoram. Now place the crown in a roasting pan of the appropriate size with melted lard and put it in the oven preheated to 230 °C.

The one and a half hour roasting time, covered, is interrupted occasionally by brushing the meat with the marinade until it is used up.

If it seems necessary, a little hot water is poured on the side. After 90 min. in the oven, the coarsely cut roasted vegetables are added. After ten minutes, when it has taken on a good color, add a l of hot water and do not fry the dish again with the lid closed for half an hour.

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