Roasted pork bites
Juicy meat, delicious pan juices, and an easy method that anyone can master. Perfect with dumplings and cabbage, or simply with fresh bread.
Ingredients:
- 2.2 lbs pork shoulder
- 2 onions
- 1 whole head of garlic
- 1 ½ tbsp salt
- 1 tbsp whole caraway seeds
Recipe steps:
- Take the head of garlic, peel it, and separate the cloves. Lightly crush each clove with the flat side of a knife to release its flavor and aroma. Chop them into smaller pieces and set aside.
- Peel and roughly chop the onions. They don’t need to be even, as they will soften during roasting and blend with the flavor of the meat.
- Cut the pork shoulder into larger cubes, about 1 ¼ inch (3 cm), so they cook evenly.
- Spread the chopped onion evenly in a roasting pan — this will be the base that adds juiciness. Add the chopped garlic, then place the pork cubes on top. Try to spread the meat so the pieces don’t overlap too much, which helps them roast better.
- Generously season the meat with salt and sprinkle with caraway seeds for their typical aroma and flavor.
- Add about ¾ cup water so the meat doesn’t start burning at the beginning. Place the roasting pan in an oven preheated to 320 °F and roast slowly. Check the meat regularly, and if needed, baste with water to keep it from burning and to stay juicy. Long, slow roasting (about 2 hours) will make the meat tender and melt-in-your-mouth.
- Serve the roasted pork with braised cabbage and dumplings — either bread dumplings or potato dumplings, depending on your taste. A spoonful of the roasted pan juices makes a perfect finishing touch.
