Schweinebraten

Step 1

Remove the pork from the refrigerator and let it sit on the counter, uncovered, for 1 hour so the skin dries out—this helps the skin crisp during roasting.

Step 2

Set the oven to 425°F and wait until the indicator light tells you it has finished preheating, about 10 minutes.

Step 3

Pat the pork skin completely dry with paper towels, pressing firmly all over the surface.

Step 4

Mix together the kosher salt, black pepper, and caraway seeds in a small bowl, stirring once.

Step 5

Rub the salt mixture all over the pork skin and meat surface, using your fingers to work it into any crevices and gaps.

Step 6

Place the pork skin-side up in a roasting pan, then position the onion halves underneath the meat so they prop it up slightly.

Step 7

Pour the beef stock around the pork (not over the skin) until it reaches halfway up the sides of the meat.

Step 8

Slide the roasting pan into the preheated oven on the middle rack.

Step 9

Roast at 425°F for 30 minutes until the skin begins to blister and look light golden brown, checking through the oven window.

Step 10

Reduce the oven temperature to 325°F by turning the dial, then return the pork to the oven on the same rack.

Step 11

Continue roasting at 325°F for 90 minutes until the meat is tender when pierced with a fork and the skin is deeply browned and crackling.

Step 12

Insert a meat thermometer horizontally into the thickest part of the meat (not touching bone)—it should read 190°F when done.

Step 13

Remove the roasting pan from the oven using oven mitts and place it on a heat-safe surface.

Step 14

Lift the pork onto a cutting board and tent it loosely with foil so it stays warm while you make the gravy, about 15 minutes.

Step 15

Place the roasting pan directly on the stovetop over medium heat, making sure the pan sits flat and stable on the burner.

Step 16

Pour the pan drippings through a fine-mesh strainer into a measuring cup to separate the liquid from the solids; discard solids.

Step 17

Pour the strained liquid back into the roasting pan and stir once to combine.

Step 18

In a small bowl, whisk together the flour and butter with a fork until no lumps remain—it will look like wet sand.

Step 19

Drop small spoonfuls of the flour-butter mixture into the simmering pan liquid and whisk constantly until no lumps remain.

Step 20

Simmer the gravy over medium heat for 3 minutes, whisking every 30 seconds, until it thickens slightly and coats the back of a spoon.

Step 21

Remove the pan from the heat and pour the gravy into a serving boat or small pitcher.

Step 22

Carve the pork by slicing straight down through the skin and meat against the grain into 0.5-inch-thick slices.

Step 23

Arrange the slices on a serving platter, overlapping them slightly so the crackling faces upward.

Step 24

Pour the warm gravy over the pork or serve it alongside in the pitcher.