Salzburg Roast

Cut the pork breast in such a way that – as with the veal breast – a pocket is created that can be stuffed (or have the butcher prepare it). Season the outside and inside of the breast with salt, pepper and caraway seeds. For the filling, cut bacon and ham into small cubes and mix well with the sausage meat. Chop the pumpkin seeds and mix in. Stuff the breast with the mixture and sew the opening with kitchen twine. Fill a roasting pan about finger-high with hot water, place brisket with rind side down and let steam in preheated oven at 200 °C, covered, for 30 minutes. Then turn breast, remove lid and roast pork breast for about 50-70 minutes until crispy. Repeatedly pour beef broth and baste with its own juices. After half the cooking time, add the diced root vegetables and the diced potatoes and cook. Lift out roast pork, cover with aluminum foil and let rest. Degrease the gravy, bring to the boil and dust with a little flour. Bring to the boil again, add a little soup if necessary and reduce. Carve roast, arrange on warmed plates and pour some juice over. Serve the remaining juice separately.

Preparation Tip:

RECOMMENDATION: Bohemian flour, bread or potato dumplings and sauerkraut

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