Roast pork in onion and beer sauce

Ingredients for 4 servings:

• 1.2 kg roast pork with crackling
• 8 ribs
• 1 slice(s) pork belly, (finger thick)
• 1 small carrot(s)
• 2 onions
• 1 stalk(s) leek, small
• 1 clove(s) garlic
• 4 tbsp fat, for frying
• 2 tbsp caraway seeds
• 1 tsp salt
• 1 tsp pepper
• 1 shot of beer, dark
• Gravy, instant
• Sauce thickener

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 30 minutes

Bavarian roast pork * according to grandma’s recipe

Rinse the meat and pat dry with Zewa. Then score the top of the rind as desired. The day before, rub the meat all over with salt, pepper and caraway seeds so that the salt can absorb the salt, especially into the rind (which will later become the crust). Then wrap the roast airtight in cling film (as well as the ribs and pork belly) and place everything in the fridge overnight. You can of course also use everything straight away. Peel the vegetables and chop them up as desired. Put any fat in a pan and heat it up. Brown the roast on all sides > DO NOT brown the rind!!! and place it in a casserole dish or uncovered roasting tin. Then add the ribs (cut between the bones) and the pork belly, which has been cut into 3-4 pieces, to the pan and brown them too. After frying for another 4 minutes, add the onions, carrots, leeks and garlic cloves and brown them. When everything is lightly browned to your liking, cover with water and add 2 teaspoons of the meat juices and about 5 teaspoons of the beer. Bring everything to a boil briefly, add the vegetables + ribs + pork belly to the roasting tin and pour in the liquid. To ensure the rind is at the same height, you can also do magic and place a few ribs or a piece of pork belly UNDER the roast pork!!! Every now and then (every 30 minutes, every 15 minutes during the last hour) baste the rind with the meat juices. 10 minutes before the end of cooking: Remove the roasting tin from the oven and set the oven to 250 (270) degrees. Place the roast on a plate, for example. Pour the meat juices/liquid through a sieve into a saucepan. If you like, add a few pieces of onion to the roasting liquid (delicious), bring the roasting liquid to a boil and season with clear meat juices (or use a ready-made product), carefully thicken with a gravy thickener until the desired consistency is achieved. Let the sauce simmer on a low heat. Place the roast back in the roasting tin and place on the rack in the upper third of the oven. BE CAREFUL, because now it’s all about the crust. It should crack and brown, but not burn… seconds count here! TIP: To ensure the rind is even, you can also do magic and place a few ribs or pork belly UNDER the pork roast!!! TIP: The liquid in the roasting tin must cover the pork roast up to just below the rind; this makes all of the meat super tender. I’ve written it in a bit more detail for cooking beginners so that nothing can go wrong.