Roast pork from the Roman pot

Ingredients for 4 servings:

• 1.2 kg pork loin with rind
• 2 onions
• 2 carrots
• 1 clove(s) garlic
• 2 tsp barbecue seasoning to taste
• 1 bottle of beer, 0.33 l
• 2 packs of gravy or homemade reduced gravy
• 2 tbsp soy sauce, light
• 2 tbsp kebab manis
• n. B. Pepper from the mill
• n. B. Salt, coarse
• 2 tbsp mustard, preferably Dijon mustard
• Caraway seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

with delicious beer sauce and practically no work

First, soak the earthenware pot in water. Peel the carrots and halve them first lengthwise, then crosswise. Quarter the peeled onions and peel them apart a little. Peel and halve the garlic. Make relatively narrow diamond-shaped cuts in the rind, trying not to cut into the meat. Season all sides, except the rind, with pepper, salt, and barbecue seasoning. Then rub generously with mustard and sprinkle a little caraway seeds over it. Now “massage” the rind well with coarse salt (don’t worry, it won’t be too salty as long as you use coarse salt; fine salt is too strong) and caraway seeds. Work it thoroughly into the cuts. Place some of the vegetables in the earthenware pot, place the meat on top, rind-side up, and pour the gravy powder or reduced gravy around the edge. Arrange the remaining vegetables around the meat and pour on the beer and soy sauce. Cover and place in a cold oven. Now cook at 200°C (top/bottom heat) on the lowest rack for 90 minutes. Then remove the lid and set the oven to 230°C (fan oven). Within 15 minutes, the crust will crack and the roast will become crispy. Remove the roast and stir the sauce once. It’s usually flavorful enough as is. Note: I have a small square Roman pot, and the quantities here are tailored to that. A larger one will probably need more liquid. Here, using a bottle of beer, a 1-1.4 kg roast is just covered in liquid up to the rind, so it doesn’t dry out. Beer: I always use whatever we have on hand. Sometimes it’s a wheat beer, sometimes a dark beer, or even a malt beer; anything works.