Styria is known for the quality of its pork.
One of the great specialties of the region is the “Wurzelfleisch”, pork cooked with carrots, celery and parsley root. Leftovers of the roast pork serve the Handls room-warm for snack in the afternoon or for Vesper. If you want to recreate the roast pork as faithfully as possible, use Styrian white wine, i.e. from the grape varieties cultivated here, such as Welschriesling, Rheinriesling and Sauvignon Blanc.
Boil the potatoes in salted water until tender. Drain, steam, peel and cool. Peel the onion, chop it finely and sauté it in the lard until golden brown. In the meantime, cut the potatoes into slices. Add to the onions and lightly mash in the frying pan. Fry well on all sides. Season lightly with salt and serve with the roast pork. In a deep frying pan, a little bigger than the pork roast, put so much water that it stands about 2 cm high. let it boil. Place the pork breast, rind side down, in the boiling water and let it simmer on low heat for about 10 minutes. Then remove and score the pork rind in a grid pattern with a sharp kitchen knife. In the meantime, sear the carre in 2-3 tbsp of lard over high heat on all sides. Remove and set aside. Press the garlic through a press. Add the f
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