Roast pork in beer sauce

Ingredients for 4 servings:

• 1.2 kg roast pork with rind (boneless)
• 1 tsp caraway seeds
• ½ tsp marjoram, dried
• 2 garlic cloves
• Salt, to taste
• 1 bunch of soup vegetables
• 2 onions
• 375 ml beer, light or dark

Instructions

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

Preheat the convection oven to 200 degrees Celsius. Have the butcher score the rind. Pat the meat dry. Chop the caraway seeds, mix the marjoram, garlic, and salt, and rub the roast all over. Place the roast rind-side down in a roasting pan and pour in about 1/8 liter of hot water. Cook the roast in the hot oven (bottom) for about 15 minutes. Meanwhile, wash, peel, trim, and roughly dice the vegetables. Peel and quarter the onions. Turn the roast over, scattering the vegetables and onions alongside. Roast the pork roast for about 1 hour and 45 minutes to 2 hours, basting occasionally with a little beer. Side dish: Dumplings and cabbage or cucumber salad. Drink: Wheat beer.