Smoked pork roast with malt beer

Ingredients for 4 servings:

• 1 kg Kasseler neck
• 1 large onion(s)
• 100 g bacon, diced
• 330 ml malt beer
• 1 liter beef broth
• some sunflower oil for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Aromatic pot roast

I prepared the smoked pork roast the day before and let it marinate overnight. Peel and roughly dice the onion. Wash the smoked pork and pat it dry. Preheat the oven to 180°C (top/bottom heat). Sear the smoked pork in a roasting pan with a little sunflower oil until well browned. Remove from the roasting pan. Fry the bacon and onion in the roasting pan until golden brown. Return the piece of smoked pork to the roasting pan and deglaze with malt beer. Then add the beef broth. The smoked pork should be about halfway covered with liquid. Cover the roasting pan and place it in the preheated oven for about 2 hours. I served it with sauerkraut and homemade dumplings made from raw potatoes; they were divine! The meat was super tender and practically fell apart; the flavor was truly amazing. The highlight is the malt beer; it adds a wonderful flavor to the meat and the sauce.