Roast pork cooked sous-vide with beer sauce

Ingredients for 4 servings:

• 1 kg roast pork with rind, e.g. from the shoulder
• salt and pepper
• Caraway seeds
• 1 tbsp oil for frying
• 1 onion(s), red
• 1 carrot(s)
• 200 g celeriac
• 100 g leek(s)
• 1 bay leaf
• 500 ml malt beer, sweet
• 200 ml veal stock
• 1 tbsp tomato paste
• 1 tsp honey (chestnut honey)
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 day 2 hours; Total time approx. 1 day 6 hours 30 minutes

Add plenty of salt, pepper, and caraway seeds to a mortar and pestle. Rub the meat generously with the mixture, seal it, and refrigerate for about 4 hours. Then cook the meat sous vide for 24 hours at 63°C. Remove the meat from the bag. Cut a cross into the rind. Use the meat juices for the sauce. Grill the roast, rind-side up, in the oven at 200°C for about 45 minutes to 1 hour, until the rind is crispy. For the sauce, dice the vegetables and sauté in a little oil. Sauté the tomato paste and deglaze with the beer 3-4 times, but do not let it boil away completely. Top up with veal stock. Add the bay leaf and honey. Simmer the sauce for 1.5 hours. Strain the sauce, add the meat juices, and continue to reduce. Season the beer sauce with balsamic vinegar, a little more honey if desired, salt, and pepper. Thicken the sauce if desired. Bread dumplings and red cabbage are suitable as a side dish.