Roast suckling pig with rind from the oven, cooked in beer à la Ursula1950

Ingredients for 1 servings:

• 2 kg pork (roast pig), with rind
• some butter
• some oil
• 4 large onions, peeled and cut into large pieces
• 2 garlic cloves, peeled, finely diced
• 2 tomatoes, peeled, pitted, cut into large cubes
• some soup vegetables, dried
• salt and pepper
• some rosemary, ground
• 1 bottle of beer (pilsner or dark beer)
• some sweet cream
• some flour
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 30 minutes

Season the suckling pig roast with salt, pepper, and rosemary powder. Heat butter and oil in a roasting pan and sear the suckling pig roast on all sides. Add the onions, garlic, tomatoes, and dried vegetables while searing. When the roast is browned on all sides, pour in the beer. Preheat the oven to 200°C and empty the contents of the pan into an ovenproof casserole dish. Roast in the oven for about 2 hours. Then remove from the oven and carve the roast. For the sauce, mix the flour with the water. Puree the onions and the remaining ingredients, pour in the cream, and thicken with the flour mixture. If desired, you can leave the vegetables in the sauce. Serve with dumplings and sauerkraut or red cabbage, boiled potatoes and coleslaw or a mixed salad.