Roast pork

Caraway-and-garlic roast pork cooked until tender and juicy — the centrepiece of a classic Czech Sunday plate.

Ingredients

• pork roast800 g
• caraway1 tsp
• garlic4 cloves
• onion1 pcs
• lard2 tbsp
• salt1 tsp

Method

1. Prepare the pork. Pat the pork dry with kitchen paper. Crush or finely slice the garlic and press it into small slits cut all over the joint, then rub the surface generously with salt and caraway seeds so every part is well coated.
2. Sear in lard. Melt the lard in a heavy roasting tin or wide oven-safe pan over a medium-high heat. Sear the pork on all sides for about 2–3 minutes per side until deeply golden — this crust will give you flavour and colour right through the roast.
3. Add the onion. Roughly chop the onion and scatter it around the pork in the tin. The onion will soften and caramelise as the joint roasts, building a natural base for the juices.
4. Roast low and slow. Transfer the tin to an oven preheated to 180 °C (fan 160 °C). Roast for roughly 75–80 minutes, basting the pork with the pan juices every 20–25 minutes to keep it moist.
5. Check for doneness. The pork is ready when the internal temperature reaches at least 75 °C at the thickest part, or when the juices run clear when pierced with a skewer. The outside should be a deep, rich brown with a slightly crisp surface.
6. Rest the meat. Lift the pork onto a warm board and cover loosely with foil. Rest for 10 minutes — this lets the juices redistribute so every slice stays juicy.
7. Finish the pan juices. While the pork rests, set the tin over a medium heat and stir the softened onion and caramelised sediment together with a splash of water to loosen everything into a simple, flavourful sauce.
8. Slice and plate. Carve the pork into thick slices and arrange on warmed plates. Spoon the onion pan juices over the top — traditionally served alongside bread dumplings and braised cabbage.

Safety & hygiene Important

• Pork internal temperature. Always check that the thickest part of the joint reaches a minimum of 75 °C on a meat thermometer before serving — pink juices mean it needs longer.