Young Pork Roast

Such a title was given by Mira Vučetić for this fine baking in the cookbook "Contemporary Nutrition and Cooking"

Preparation steps

Boil the water in a large bowl that will hold a whole piece of meat.
Put the meat in boiling water with the skin facing down. Let the water be up to half the meat. Cook for half an hour on low heat.
Remove the meat from the water, cool slightly. Salt away. Boil the fat. Cut the skin into strips shallowly, not on the meat. Put in a pan now with the skin facing up and pour over the hot fat.
Bake at 180 to 200 degrees for about an hour and a half, depending on how big the piece of meat is. Spoon over the skin several times during baking. Towards the end of baking, add 1 to 2 dl of water and increase the oven to 250 degrees. Potatoes can be added at this stage.
The foreskin will now crack and bubbles will form. That's it ! If you also bake potatoes, make sure that your meat does not burn. Take it out of the oven when the skin catches the color nicely and the potatoes still eventually brown.

Serving

After "cooked, after" baked!

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