Pork belly with malt beer sauce

Ingredients for 6 servings:

• 1.3 kg pork belly
• 2 bottles of malt beer
• 2 large carrots, diced
• 6 onions, roughly diced
• 1 parsnip(s), roughly diced
• 2 tbsp tomato paste
• Mustard
• salt and pepper
• some sauce thickener or cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Brown the vegetables in a pan, add tomato paste, and continue to brown. Deglaze everything with one bottle of malt beer, simmer briefly, and then add everything to a large casserole dish or roasting pan along with the other bottle of malt beer. Score the pork rind in diamond shapes and season generously with salt, making sure to also distribute the salt between the cracks. Rub the other side with mustard, salt, and pepper. Place the roast, rind-side down, on top of the vegetables and place it on the bottom rack of the oven at 180°C (convection oven) for 1 1/2 hours. Halfway through the cooking time, baste the roast with the stock. After the 1 1/2 hours, remove the roast from the roasting pan/tin and place it, rind-side up, on the middle rack of the oven for another 30 minutes. The cooking time may vary slightly depending on how crispy you want the crust. Place the vegetables and stock in a sieve and collect the sauce in the pan. Season the sauce with salt to taste and thicken. We serve it with potatoes and red cabbage.