Roast pork with tasty beer sauce

Ingredients for 4 servings:

• 1 kg roast pork, with rind
• 300 g rib(s), maybe but not necessary
• 2 m.-sized onion(s)
• 2 m.-sized carrot(s)
• 15 cm leek
• 1 tbsp tomato paste
• ½ liter meat broth
• 1 tbsp, levelled powdered sugar
• 150 ml beer, pilsner or light beer
• Salt
• pepper
• Caraway seeds
• 2 tbsp oil or fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Preheat the oven to 220°C (fan grill). Peel the carrots, halve them, and cut them into approximately 2 cm cubes. Wash the leeks and cut them into 1 cm rings. Peel the onion, halve them, and cut each half into 6-8 pieces. Score the rind of the roast in a diamond shape. This can be done either with a very sharp knife or with a serrated steak knife. Season the meat all over with salt, pepper, and caraway seeds. Sear the roast on all sides, except the rind, in a large, non-stick roasting pan until browned. Remove the roast and place it in a shallow roasting pan along with the raw spare ribs. Add all the vegetables and a little oil/fat to the hot roasting pan and sear vigorously. The bottom should turn very dark brown. Then add the tomato paste, stir in the powdered sugar, and deglaze with approximately 150 ml of beer. It should boil down immediately, leaving almost no liquid in the pan. Loosen the sediment using the boiling liquid and a wooden spoon. Pour the contents of the pot around the meat or spread it underneath the meat. Grill the meat on the middle rack at 220°C fan-assisted grill for approx. 15-20 minutes. This creates the roasted aromas for the dark beer sauce. After 20 minutes, reduce the oven to 170°C fan-assisted grill and add 500 ml of meat stock. Leave the meat in the oven for a total of 1.5 hours. This always depends on the thickness of the piece of meat. Then remove the meat and let it rest briefly on a board. Pour the sauce through a colander back into the meat pot and pass the vegetables through it with a ladle. Bring to a boil briefly, season with salt and pepper if desired, and serve with the meat. Serve with grated dumplings and salad.