Roast Pork with Dumplings and Sauerkraut

Preheat the oven to 160 ºC.

Peel and crush the garlic, roughly chop the onion. Generously salt and pepper the meat on all sides, sprinkle with crushed caraway seeds, and thoroughly rub with crushed garlic.

Spread lard and chopped onion in a roasting pan. Place the prepared meat on top and pour in 300 ml of water. Roast in the preheated oven for 2 hours or until the meat is tender. Occasionally turn the meat to ensure even browning. Occasionally stir the onion to prevent the top layer from burning. If the water evaporates completely during roasting, add another 100 ml. Remove the tender meat from the roasting pan to a prepared plate and keep it in a warm place.