Bavarian roast pork with crackling and beer sauce

Ingredients for 6 servings:

• 1 stalk(s) leek
• 1 onion(s)
• 1 carrot(s)
• 500 ml beer, dark
• salt and pepper
• Paprika powder, sweet
• Caraway, whole
• 2 kg roast pork with rind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

Preheat the oven to 175°C. Using a wallpaper knife or a very sharp carving knife, score the rind of the pork roast in a diamond shape down to the fat layer. Rub the scored meat on all sides with salt, pepper, sweet paprika, and caraway seeds, place it rind-side up in the roasting pan, and place it in the oven. Roughly chop the onion, slice the leek into large rings, roughly dice the carrot, and if you like, slice a small piece of celery. Once the pork has pre-roasted for ten minutes, arrange the vegetables around the outside and pour over the dark beer. The liquid should reach a depth of about 1.5 cm in the roasting pan. The pork roast will remain in the oven for 1.5 hours, with the liquid (dark beer) being topped up regularly. To ensure a nice crispy crust, brush the rind with cold water occasionally. Shortly before the end of the roasting time, turn off the bottom heat and grill the rind at 200°C. Be careful not to grill for too long, otherwise the crust will burn and turn black. Before grilling the roast over high heat, remove the liquid from the roasting pan along with the vegetables and pour it into a separate pot. A little more beer can be added on the stovetop, then the meat juices must be reduced. After ten minutes, strain the creamy juices through a sieve, and the beer sauce is ready. Bread dumplings are a typical accompaniment to pork crackling roast.