Roast Pork Under Onion Crust, Dark Beer Espuma, Döppekooche & Stemmelkort

Roughly chop the soup greens and halve the onions with their peel. Season the ham roast very well with salt and pepper and sear it in a pan with hot oil. Then put in a roasting pan. Now put the soup greens and onions in the same pan and fry them. When the vegetables have turned brown, add the tomato paste and roast them briefly. Now deglaze with a good shot of black beer and bring to the boil. When the liquid has almost boiled off, top up again with black beer. Now put the fried vegetables with the liquid in the roasting pan with the ham roast. Add bay leaves and juniper berries as well as the rich broth. Put the ham roast in the oven at 95 degrees / convection and cook for at least 3.5 hours. Pour the liquid over every half hour and, if necessary, top up the black beer. At the end of the cooking time, remove the meat from the stock and let it rest briefly. Then cut into 1 cm thick slices and brush with the onion crust. Baked golden brown at 220 degrees in the oven with top heat.

Pour the sauce with the vegetables through a sieve. Thicken the sauce in a saucepan with a dark sauce thickener and let cool down a little. Then put the sauce in a cream siphon and pressurize. Now carefully spray the sauce on the preheated plate and serve the meat on it.

Peel the onions and cut into small cubes. Then fry in hot oil. Let cool down. Mix the butter with the mixer until foamy and add the mustard and thyme. Fold in the fried onions and breadcrumbs as well as the cooled onions. Let the mixture rest for 1 hour in the refrigerator.

Peel the carrots and cut into thick slices. Cook in a saucepan with the meat stock and sugar for about 25 minutes. Then pour off the broth and mash the carrots and leave to cool. Process the cooled carrots with the flour, egg and spices into a dough. Shape it into small, thick biscuits and fry them carefully on both sides in a pan with the butter over medium heat.

Preheat the oven to 180 degrees. Peel the potatoes and grate them finely. Squeeze out over a bowl and collect the potato starch. Sweat the peeled and diced onions in a roasting pan with the oil. Mix the grated potatoes with the starch, oatmeal and eggs. Season with salt and pepper and add to the onions in the roasting pan. Then add the diced bacon. Put the fried dough in porcelain dishes spread with butter and flour and cover with aluminum foil. Put the whole thing in the oven for 1.5 hours. When the time has elapsed, remove the aluminum foil and brown the mixture in the oven for another 25 minutes. Let the molds rest for 5 minutes, then turn them out.