Schweinbraten mit Rhabarber und Selleriesauerkraut

1 pork loin joint, on the bone, about 1.5 kg (3lb) rind well scored ½ teaspoon caraway seeds, crushed 1 teaspoon salt sea salt and freshly ground black pepper

 

For the Sauerkraut:

 

500 g jar Sauerkraut 4 sticks pink rhubarb, cut into chunks 1 tablespoon caster sugar 2 tablespoons rapeseed oil 1 onion, sliced 2 sticks celery, sliced thinly 50 g (1 ¾ oz) Katenspeck, chopped 2 tablespoons flour 200 ml (7 fl oz) chicken or vegetable stock 3 tablespoons soured cream some chopped fresh parsley sea salt and freshly ground black pepperHeat the oven to Gas Mark 6/200°C/400°F. ... >> more