Fiery pork salmon roast

Ingredients for 4 servings:

• 1 kg pork (pork loin)
• 2 large onions
• 2 large bell peppers
• 1 chili pepper(s)
• 250 ml beer (black beer or dark beer)
• 400 ml vegetable broth or meat broth
• 2 tbsp tomato paste from the tube
• 2 slices of cheese (Chester)
• salt and pepper
• Paprika powder
• Oil for frying
• possibly sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Season the roast with salt, pepper, and paprika and sear on all sides in oil. In the meantime, finely chop the onions and bell peppers. Once seared, remove the meat from the pot and sauté the onions with the bell peppers and chilies. Deglaze with the beer and about 200 ml of stock and add the meat back in. Let the roast simmer in the covered pot for about 1.5 hours, occasionally adding the remaining 200 ml of stock. Turn the roast occasionally. When the meat is nice and tender, remove it from the pot and mix the gravy with the tomato paste. Add the Cheshire cheese and mix well. If you prefer a thicker gravy, you can add a gravy thickener at the end if necessary. I usually slice the roast about 5-10 minutes before serving and add them to the gravy again to marinate.