Roast pork with malt beer sauce

Ingredients for 4 servings:

• 1 kg roast pork (young pork roast with rind)
• 2 m.-sized onion(s)
• 2 bay leaves
• 330 ml malt beer
• 250 ml meat broth, clear (instant)
• 2 tbsp sauce thickener, dark, if necessary
• salt and pepper

Instructions

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

Peel the onions, halve them, and cut them into wedges. Wash the meat and pat dry. Score the rind into diamond shapes or strips (or have the butcher do this for you). Rub the meat with salt and pepper. Place the onions, bay leaves, and meat on a roasting pan or shallow roasting dish. Pour in the malt beer and roast in a preheated oven (electric oven: 200°C / fan: 175°C / gas mark 3) for 1 1/2 hours. After about 30 minutes, gradually add the stock. Baste the roast several times with the meat juices. Remove the meat and keep warm. Skim the fat from the meat juices, remove the bay leaves, bring to a boil, sprinkle in the gravy thickener, and let the sauce simmer slightly. Season with salt and pepper. Serve with Brussels sprouts and dumplings (or to taste).