Roast pork with wild mushroom sauce

Ingredients for 6 servings:

• 2 kg roast pork with rind (shoulder)
• 3 onions (cut into wedges)
• 500 g Brussels sprouts
• 350 g mushrooms, wild mushrooms or
• 50 g mushrooms, mixed, dried
• 150 ml wine, white, semi-dry
• 250 ml beer, light (Alt or Export)
• 750 ml broth (mushroom broth), instant
• 2 tbsp oil (rapeseed or sunflower oil)
• 1 bunch parsley, flat
• 2 bay leaves
• ½ tsp thyme, dried
• 200 ml Cremefine for cooking (Rama)
• salt and pepper
• Sugar
• cornstarch

Instructions

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

Wash the pork, pat dry, and score the rind in a diamond shape. Rub the meat liberally with salt and pepper. Trim the Brussels sprouts and score the stalks crosswise, then cook in salted water or vegetable stock (approx. 15 minutes). Heat oil in a roasting pan and sear the meat all over, then remove. Briefly sear the onion wedges in the roasting pan and deglaze with white wine, letting it reduce slightly. Add the meat, rind-side up, and top up with the mushroom stock. Add the bay leaves and thyme. Preheat the oven to 180°C. Cook the meat in the oven (approx. 2 hours). After 30 minutes, pour over a little beer and continue until all the beer is gone. After the cooking time, remove the meat and place it on a roasting pan. Cook for another 30 minutes, brushing it frequently with salted water (this will give it a crispy crust). Strain the meat sauce through a sieve. Remove any fat from the sauce with a spoon or a buttering tin. Bring the sauce to a boil, add the pizza, and cook for another 10-15 minutes. Season with Creme Fine to taste. Thicken the sauce slightly with cornstarch mixed with cold water. Slice the meat and serve with the sauce and Brussels sprouts.