14th Mar 2012 - 06:17
Ingredients
Loin of pork Salt Caraway seeds Ground white pepper
Preparation method
Score the rind, approximately ½inch apart. Rub the rind with the salt, pepper and caraway. Place in a roasting pan in a hot oven (200°) for 25 mins. Baste, then reduce heat to 165°. Allow 40 mins per kilo. Baste every 30 mins. When cooked, remove from the oven and allow to rest for 20-30 mins. Remove the crispy rind and carve the loin. Serve the sliced meat on a bed of boiled cabbage and top with the crispy rind. Country of origin: Czech Republic (national dish)
Recipe courtesy of