Roast pork with mashed potatoes and caramelized sauerkraut

Ingredients for 6 servings:

• 1.6 kg pork, with rind (belly or leg)
• 2 carrots
• 4 m.-sized onion(s)
• 1 stalk(s) leek, small
• 140 g celery
• 2 tbsp honey
• 2 garlic cloves
• ½ tsp caraway seeds
• 1 tsp paprika powder, hot
• 100 ml beer, dark
• 500 ml broth
• 650 g potatoes
• 2 tbsp butter
• 150 ml milk
• nutmeg
• 8 g sugar
• 200 ml white wine
• 1 can of sauerkraut
• 1 dash of cream
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Carefully cut a cross into the skin with a sharp knife. Brown the meat in the roasting pan, flesh-side down first, and then turn. Cut the vegetables into walnut-sized pieces and add them. Pour in a little stock and cook in a preheated oven at 180°C (approx. 2 hours). Mix the honey, crushed garlic, paprika, caraway seeds, salt, and pepper. Stir in a little beer. After 30 minutes of roasting, brush the potatoes with the seasoning, turn them over, and brush the skin-side down as well. If necessary, add a little more stock and pour a little beer over the roast. Repeat this process every 30 minutes. Later, cut the roast open with a long knife and season with a little salt and pepper. Place the meat juices and vegetables in a colander, squeeze out the excess water, and collect the sauce. If desired, thicken the sauce with a little cornstarch. Wash and peel the potatoes, chop them up a little if necessary, and cook in salted water. Heat butter, milk, a pinch of nutmeg, and salt in a saucepan. Add the cooked potatoes, mashing them with a potato ricer, and mix everything gently with a spoon. Season to taste. Caramelize the sugar in a saucepan, deglaze with wine, and add the sauerkraut. Reduce slightly and add the cream before serving. Serve the meat with the mashed potatoes and sauerkraut.