Roast pork with beer sauce

Ingredients for 4 servings:

• 1 kg pork, e.g. pork shoulder in one piece without bone
• 3 onions
• 2 carrots
• 3 tbsp oil
• 2 bay leaves
• 3 grains of allspice
• 2 sprigs rosemary
• 3 cloves
• ½ bottle of dark beer, e.g. Alt or malt beer
• 1 garlic clove(s)
• salt and pepper
• e.g. Worcestershire sauce or soy sauce
• 2 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

my classic

Wash the meat, trim if necessary, and rub it with a little salt. Preheat the oven to 250°C. Peel the carrots and onions and chop them into large pieces. Peel and halve the garlic clove. Heat the oil in a roasting pan and brown the meat all over. Remove the pan and brown the carrots, garlic, and onion for about 2 minutes. Deglaze with the beer, add the allspice, cloves, bay leaves, and rosemary, and return the meat to the roasting pan. Cook in the oven at 250°C for 30 minutes, then baste with the cooking juices for the first time and reduce the oven to 200°C. Cover and braise for another 60 minutes, basting occasionally. If the juices reduce too much, pour a little hot water into the roasting pan. When the meat is nice and tender, remove it and keep it warm in the oven at just under 100°C. Strain the sauce through a sieve, then bring to a boil. Mix the cornstarch with a little water to thicken the sauce. Season to taste with salt, pepper, and Worcestershire sauce or soy sauce, if desired. Serve the roast slices with the sauce. We serve boiled potatoes or dumplings and seasonal vegetables as a side dish.