Roast pork with red wine

Ingredients for 4 servings:

• 250 g onion(s)
• 200 g carrot(s)
• 100 g celery
• 2 kg roast pork with rind
• 4 tbsp oil (peanut oil)
• 2 tbsp tomato paste
• 1 sprig(s) rosemary
• 2 bay leaves
• 350 ml red wine, dry
• 800 ml veal or beef stock
• 2 star anise
• salt and pepper
• Sugar
• n. B. cornstarch
• 3 cloves garlic
• possibly lemon juice
• some brandy, maybe

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Have the butcher cut a cross into the rind. Cut the onions, carrots, and celery into 1 cm thick pieces and season the roast with salt and pepper. If you like, rub the rind with salt as well. Heat the oil in a roasting pan until it is smoking point and sear the roast vigorously on all sides. Then remove the roast from the roasting pan and fry the vegetables while stirring, crush or lightly chop the garlic and add it to the roasting pan. After 2-3 minutes, add the tomato paste and roast for another 3 minutes. Add the rosemary and bay leaves. Then deglaze with the red wine and reduce the heat, pour in the stock and bring to a boil. Now add the star anise and the roast to the roasting pan and cook uncovered in the oven at around 160°C for 2 hours, occasionally basting the rind with the meat juices. When the roast is cooked (a meat thermometer is useful here) and the crust is nice and crispy, remove it from the roasting pan and pour the sauce through a fine sieve into a saucepan. Season with salt and pepper and thicken with a little cornstarch, if desired. If you like, you can add a squeeze of lemon juice or simmer 2-3 tablespoons of brandy with the red wine.