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 pepper

1. Heat the oven to Gas Mark 6/200°C/400°F. At the same time, heat a large empty frying-pan until very hot. Holding the pork loin in a clean tea towel to protect your hand, press the rind down onto the hot metal and hold for as long as you can, rolling the rind to make sure it all seals. When golden brown, remove and pat the top dry with a paper towel. This helps the rind to roast to a crisp crackling.
2. Place the joint in a roasting pan. Mix the crushed caraway seeds with a teaspoon of salt and sprinkle over the joint, rubbing I into the sides as well.
3. Roast for 30 minutes, without basting, then turn the temperature down to Gas Mark 4/180°C/350°F and cook for another 30-40 minutes until the juices run clear when the centre is pierced. A meat thermometer should give a reading of 85-90°C.
4. Meanwhile, cook the Sauerkraut. First, drain the Sauerkraut and rinse in a colander under cold water. Drain again.
5. Heat a large heavy/based saucepan until very hot. Toss the rhubarb with the sugar and quickly stir in into the pan. It should caramelise nicely. Remove and set aside. Wipe out the pan and add the oil. Saute the onion, celery and Katenspeck for about 5 minutes until softenend.
6. Mix in the flour and cook for a minute or two then stir in the stock until bubbling. Add the Sauerkraut, season and cook for 15 minutes.
7. Add the caramelised rhubarb, return to a gentle simmer and continue cooking for another ten minutes or so. Stir into the soured cream and parsley. Check the seasoning and set aside.
8. When the pork is ready, allow it to rest for 10 minutes then remove the crackling and break into chunks. Carve the meat into medium thick slices and pour over any roasting juices, but not the fat. Serve the meat with the Sauerkraut and top with the crackling.

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