Servings: Serves 6 people
3 lb. pork sirloin roast
2 tablespoons soy sauce
1 tablespoon aniseed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dillseed
1 tablespoon celery seed
1 teaspoon instant beef bouillon
1 cup water
apple wedges (optional)
mint sprigs (optional)
Trim the fat from the roast.
Rub the soy sauce over the surface of the roast with your fingers.
On a large piece of foil, combine the aniseed, fennel seed, caraway seed, dillseed, and celery seed.
Roll the roast in the seeds to coat evenly, then wrap it in foil.
Let the roast stand in the refrigerator for 1 to 2 hours or overnight.
Remove the foil from the roast. If necessary, cut the roast to fit into a crockpot.
Place the roast in a 3 - 6 quart crockpot.
In a small bowl, dissolve the bouillon granules in water, then pour around the roast.
Cover and cook on low-heat for 10 - 12 hours or on high-heat for 5 - 6 hours.
Transfer the roast to a serving platter.
Garnish the platter with apple wedges and mint sprigs, if desired.
Strain the cooking juices and pass them with the roast.