Fred's roast pork with dark beer sauce

Ingredients for 8 servings:

• 2 kg roast pork, e.g. Swabian Hall country pork
• 1 tsp caraway seeds
• 1 tsp marjoram
• 1 tsp coriander powder
• 1 tsp garlic powder
• salt and pepper
• 4 tbsp mustard
• 1 bottle of dark beer, 0.5 liters
• 1 shot of cognac
• 3 onions, roughly diced
• 3 carrots, roughly diced
• 3 spring onions, diced
• 1 celeriac, roughly diced
• 3 mushrooms, roughly diced
• 4 tbsp tomato paste
• 1 liter vegetable broth
• n. B. cornstarch for binding
• n. B. Spice paste for gravy
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Sear the roast on all sides in a roasting pan and remove from the pan. Crush the spices in a mortar and pestle and season the roast with them. Then rub the roast with mustard. Gently fry the onions, add the remaining vegetables and fry them in the same way. Flambé with a generous shot of cognac. Pour in the dark beer and let it reduce. Finally, add the stock and return the roast to the roasting pan. Cover and braise on the middle rack of an oven preheated to 150°C (top/bottom heat) until cooked to your desired consistency. This may take at least 2 hours, depending on the thickness of the meat. Then remove the meat and let it rest. Strain the sauce and return it to the roasting pan. Season to taste with starch, spice paste, salt, and pepper. Slice the meat and add it to the sauce. Classic side dishes include dumplings, spaetzle, croquettes, and vegetables.