Roast pork with wild garlic and mustard crust

Ingredients for 4 servings:

• 1 kg pork (back with rind, boneless)
• some water, hot
• 2 m.-sized carrot(s)
• 1 piece(s) celery, (approx. 100 g)
• 1 spring onion(s), with green
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• n. B. Salt
• n. B. Pepper, black
• e.g. caraway, ground
• 20 g clarified butter
• 1 tbsp tomato paste
• 150 ml gravy
• 1 bottle of dark beer (0.5 L)
• n. B. sugar, brown
• 3 tbsp wild garlic, chopped
• 1 tsp, heaped mustard, grainy
• 1 clove(s) garlic, chopped
• 1 tsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

in dark beer sauce

Preheat oven to 60°C. Place the roast, skin-side down, in a shallow dish. Pour enough hot water onto the sides to cover the skin. Let it rest in the oven for about 15 minutes. Meanwhile, dice the carrots and celery. Slice the spring onions into rings. Chop the onion and garlic. Mix everything together. Score the skin and fat layer into cubes (do not cut into the meat). Tip: It’s best to use a carpet knife with an adjustable cutting depth for this! Preheat oven to 200°C top heat or grill. Salt only the skin-side. Rub the rest of the meat with salt, pepper, and caraway seeds. Heat clarified butter in a roasting pan. Briefly sear the meat sides (except the skin). Remove the meat and sauté the prepared vegetables with the rosemary sprig and tomato paste in the remaining fat from the roasting pan. Deglaze with the meat juices and simmer briefly. Place the meat (rind facing up) on top and pour over 300 ml of beer. Place the roasting pan (without the lid) in the oven and let the roast develop a crust at 200°C top heat for approx. 15 minutes. Reduce the temperature to 140°C and switch to top/bottom heat. Pour 100 ml of beer over the roast and let it roast for approx. 45 minutes. Meanwhile, to make the crust, mix the wild garlic, mustard, garlic and oil into a stuffing. Reduce the oven temperature to approx. 85°C. Pour in the remaining beer and brush the stuffing over the rind and let it cook for approx. 1 hour. The internal temperature should not exceed 80°C. Season the sauce with sugar, salt and pepper as desired. Serve the sliced ​​meat with the sauce on warm plates. Serve with bread dumplings, spaetzle or other pasta.