Roasted Topside Pork
- pork - 3.5 lb (1.5 kg) topside, boneless
- red wine - 2 cups
- beer - 1 cup
- oil - 1 cup
- water - 1 cup
- black pepper
- caraway - crushed
Pierce the previously cleaned boneless pork in several places with a knife. Rub it nicely with salt, pepper and crushed caraway seeds. Pour red wine, milk and beer over it in the greased oven dish in which you will be baking it. Cover with foil and allow it to stand for 3 hours.
Then add the oil, put the foil back on, and put it to bake for 1 hour 30 minutes. Remove the foil, pour on more wine, beer or water, and bake until it catches a nice crust.
Occasionally, baste it with the sauce from the oven dish. Transfer the cooked topside pork to a large plate, strain the sauce from the oven dish and pour it over the meat.
Cut it into pieces 1/2″ (1 cm) thick.