Pork roast with bock beer sauce

Ingredients for 5 servings:

• 850 g pork belly with rind
• 2 celery bulbs
• 2 kohlrabi
• 3 carrots
• 3 onions
• 1 bottle of Bock beer
• Salt
• 1 bunch of parsley
• 200 ml water
• olive oil
• Flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Score the rind of the pork belly lengthwise and crosswise (careful not to cut into the meat). Rub the entire piece with salt. Roughly chop the celery, kohlrabi, carrots, and onion. Preheat the oven to 150°C (bottom heat with fan). Arrange the vegetables in a roasting tin. Pour water and olive oil over them. Place the pork on top. Place the roasting tin in the oven and roast the pork belly for about 1.5 hours (check it occasionally to baste with the meat juices). Then pour the bock beer into the roasting tin and add the parsley. Set the oven to 200°C (top and bottom heat with fan) and let the rind crisp up for 10-15 minutes. Remove the roast and keep warm. Strain the rest of the meat from the roasting tin into a saucepan and keep the vegetables from the sieve warm. Dust the roast juices in a pot with a little flour and simmer while stirring until the desired consistency is reached. Slice the roast and arrange on plates. Place the vegetables next to it and add a little sauce to each. Serve with potato or bread dumplings.