Pork roast in dark beer sauce

Ingredients for 4 servings:

• 1 ½ kg roast pork, shoulder or ham, with rind
• 1 bunch of soup vegetables (leeks, carrots, celery, parsley)
• 750 g onion(s)
• 1 bottle of beer (dark beer, e.g. Schwarzer Hahn)
• Caraway seeds
• salt and pepper
• 1 ½ liters of meat broth, strong
• Clarified butter or vegetable oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the meat broth to a boil in a large pot. In the meantime, wash the meat and pat dry. Add it to the broth and simmer until the meat reaches an internal temperature of around 60°C, which should take about 1 hour. In the meantime, slice the onions and leeks, strip the celery, and slice the beets, and set aside. Preheat the oven to 160°C (fan). When the internal temperature reaches around 60°C, remove the meat from the broth, score the rind, and pat dry thoroughly. Heat a generous amount of clarified butter in a heavy ovenproof skillet (copper, cast iron, or stainless steel, not Teflon). There should be enough clarified butter in the pan to completely submerge the rind. Now add the meat to the pan, rind-side down (careful, it will splatter; wear an apron!) and fry until the rind pops. Be careful not to burn it. The color should be a light golden brown. Then remove the meat. Drain and reserve the fat; it’s still perfect for fried potatoes or Wiener Schnitzel. Add the onions and remaining vegetables to the still-hot pan. Pour in the meat broth until the vegetables are just covered. Place the meat on top, rind-side up. Place in the oven and roast until an internal temperature of around 80°C is reached, which should take about 30-40 minutes. Once the internal temperature is reached, add the dark beer and caraway seeds to taste (you can also omit them). Set the oven to 220°C (top heat). Roast for another 10-15 minutes, being careful not to burn the crust. Remove the roast from the oven and season the sauce to taste.