John Myers
Ingredients for 4 servings:
- 1.3 kg pork with rind, e.g. from the shoulder, also with bone, or more
- 1 stalk(s) leek
- 4 carrots
- 2 onions
- 2 parsley roots
- 200 ml beer, dark
- 1 ½ tbsp espresso or very strong coffee
- Salt and pepper, black, ground
- some cornstarch or tapioca
- some water or beer to mix
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes
Clean the vegetables, peel if necessary, and leave them whole. Wash and dry the roast at room temperature. Score the rind in a diamond shape. If that doesn’t work quite right, place the roast rind-side down in boiling water for 8 minutes; then the scoring will be very easy. Salt all over. Place the roast in the Roman pot base/roasting pan with the appropriately chopped vegetables so that the rind lies horizontally. Arrange the remaining vegetables around it. Fill the roast with warm water, as long as the Roman pot can hold it, up to the edge of the rind. Place in the cold oven on the oven rack in the lower center and preheat to 250°C (top/bottom heat). No fan/convection. The rind should bubble a lot within about 30 minutes, but not yet get too brown. Reduce the heat to 200°C (400°F). If the crust gets too dark, place the roast lower in the oven. The sauce should start to simmer gently and continue to do so. Now the roasting time begins. For roasts with a bite, allow around 2.5 hours, for tender meat, 3 hours or more. Reduce the heat to 150°C. Baste the roast occasionally with a little beer. After 2 hours of roasting, do a toothpick test and estimate how long the roast needs to cook: 30 minutes, 1 hour, or even longer for very large roasts. Plan the side dishes accordingly. In the last 20 minutes, optimize the crust, possibly at a higher temperature. Finally, remove the roast from the sauce. Strain the sauce into a pan. Discard the vegetables. Use a large knife to lift the crust off the roast, turn it over, and use a tablespoon to remove any fat, turn it over again, and keep warm. Also scrape off the fat from the roast. Keep warm. Season the sauce with salt, pepper, and about 1.5 tablespoons of espresso/coffee (careful, not too much!). Thicken with cornstarch or, better yet, tapioca. Starch is best dissolved in cold water or beer. Gradually stir it into the boiling sauce with a whisk until it thickens. Top the plate with sliced roast, vegetables, dumplings, and sauce. Finally, arrange the portioned crust on top of the meat. Side dishes: potato dumplings, carrot or parsley root vegetables, Brussels sprouts, or similar.
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