Roast pork

Ingredients for 5 servings:

• 1 ½ kg roast pork with rind
• 1 handful of veal bones and a handful of pork bones
• 1 bunch of carrots
• ½ celery root
• 3 potatoes
• 3 large onions
• 5 garlic cloves
• 3 bay leaves
• marjoram
• 1 piece(s) ginger
• salt and pepper
• 1 bottle of malt beer (e.g. Karamalz)
• 1 liter chicken broth
• 2 tbsp powdered sugar
• 1 tbsp tomato paste
• lard
• 2 tsp caraway powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

from Bavaria

Season the roast with salt and pepper and refrigerate overnight (if possible). Pre-brown the pork bones in the oven at 200°C (400°F). Sear the roast on all sides in lard and deglaze with a quarter of the chicken stock. Roast in a roasting pan, rind-side down, at 140°C (284°F) for one hour. In the meantime, brown the pre-brown pork bones again in a little lard in a pot, add the veal bones and brown them. Add the powdered sugar to the pot and let it caramelize, fry the tomato paste, and then deglaze everything with half a bottle of malt beer. Now add the cleaned and roughly chopped vegetables, the remaining chicken stock, and all the seasonings. Cook everything over low to medium heat with the lid closed. After one hour, remove the roast from the oven, turn it over, and only then score the rind. Return to the oven with some of the vegetables for another hour at 180 degrees Celsius. Baste the roast with the remaining malt beer occasionally. Finally, lightly strain the sauce from the roasting pan and the sauce from the pot with the vegetables through a sieve (do not strain completely), bring back to a boil, and season to taste. Meanwhile, let the roast rest in the switched-off oven. Serve with bread dumplings and coleslaw.