You take a pork roast. It has to be large enough to be stuffed with a Kosher dill pickle or two. Do this. Insert at intervals whole cloves of garlic.
You surround this roast in the pan with potato quarters or eighths and diced onion. Throw around several beet quarters.
Bacon fat drizzled over it.
Cook until it is done, being careful to add some water or beer at intervals so that the pan never burns at the bottom.
Serve with a gravy made by swirling into the juice some cream, or sour cream.
Sauerkraut on the side.
Eat this roast with bread, or with nothing except the sauerkraut.
Vodka, Russian plum brandy, beer
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