Roast pork

Ingredients for 6 servings:

• 2 kg roast pork, with rind, cured
• 1 stalk(s) leek
• 4 bulb(s) of onion(s)
• 1 bottle of beer, dark
• some honey
• some tomato paste
• 1 small bunch of parsley
• 1 bunch of carrots
• 1 celeriac
• 1 liter vegetable broth
• 1 bulb(s) garlic
• a few stalks of rosemary
• some thyme
• 1 tbsp chili flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

First, make diamond-shaped cuts in the rind of the roast, making sure you only cut into the rind and not too deeply into the meat! Roughly chop 1 clove of garlic, the rosemary and thyme, and mix with the honey, chili powder, tomato puree, salt, and pepper until you have a thick, thick sauce. Brush the roast with this, wrap it in cling film or aluminum foil, and place it in the refrigerator for at least 12 hours. Take the roast out of the refrigerator about half an hour before you want to put it in the oven to allow it to come to room temperature. Roughly chop the vegetables and place them in a large dish or half a roasting tin, then add enough vegetable stock to roughly cover the vegetables. Preheat the oven to 170 degrees Celsius (fan-assisted) and cook the roast in the dish with the vegetables in the oven for 1.5 hours, basting or brushing with a little beer and stock every half hour to prevent the outside from drying out and to ensure a thick crust forms. About 15 minutes before the end of the cooking time, remove the roast from the oven and strain the stock and vegetables through a sieve to make the sauce. Return the roast to the oven rack for the remaining cooking time. Allow the sauce to reduce slightly, thickening it with a little cornstarch or sauce thickener if necessary. Season to taste with parsley, chives, salt, and pepper.