Pork roast in onion and beer sauce

Ingredients for 6 servings:

• 2 kg roast pork with rind
• 1 kg onion(s), cut into fine half rings
• 2 tbsp oil
• Salt
• pepper
• nutmeg
• 500 ml beer (pilsner)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make diamond-shaped cuts in the rind. Soak the rind (not the meat) in water for 2 hours. Pat the meat dry, season with salt (especially between the cuts), and pepper. Brown it in an ovenproof roasting pan in oil on all sides, but not on the rind. Remove the meat from the roasting pan. Sauté the half-round onions in the meat fat until lightly golden. Place the meat on top, rind-side up. Place in the oven preheated to 200°C and pour over a little lager (do not pour over the meat during the first half hour, or it won’t crisp up). Over time, baste with a total of 0.5 liters of lager. The roast should remain in the oven for about 2.5 hours. After half an hour, reduce the temperature to 180°C. Baste the meat frequently, or it will dry out. After the cooking time, remove the meat from the roasting pan and let it rest for a while. Purée the sauce with a hand blender, adding a little water if it’s too thick. Season with salt, pepper, and perhaps a little nutmeg. Serve with dumplings, pasta, and salad.