Roasted Crust with Wheat Beer Sauce, Homemade Allgäu Cheese Sparrows and Meadow Herb Salad

Roast crust

1. Preheat the oven to 220 degrees air circulation. Score the rind crosswise with a sharp knife. Crush the salt, pepper, caraway seeds, allspice seeds, cloves and marjoram in a mortar. Then rub the meat well with the spice mixture. Clean the carrots, parsley root and leek, then wash and roughly dice. Then peel off the shallots and the garlic cloves and cut in half. Rinse the pork bones in cold water.
2. Coat the bottom of a roasting pan with the oil and place the roast in it (rind facing up). Add the chopped vegetables, onion, garlic and bones. Put the roast in the oven on the second rack from the bottom and sear for 20-30 minutes.
3. Pour in the meat stock and some beer and reduce the temperature to 180 degrees top and bottom heat. Let simmer in the oven for another 1.5-2 hours and add a little more beer if necessary. At the end of the roasting time for the roast pork, increase the temperature again to 220 degrees so that a crispy crust forms.
4. Remove the bones and shallots and set aside, strain the remaining vegetables through a fine sieve. Season the sauce with salt and pepper, put the shallots back in. Cut the meat into slices and arrange on plates with the sauce.

Meadow herb salad + dressing:

1. Wash the meadow herbs properly and cut into bite-sized pieces depending on their size. Then mix the dressing ingredients together. Then serve the salad with the dressing and croutons.

Cheese sparrows

1. Peel the onions and cut or slice into thin half rings. Toast in plenty of butter over medium heat. Sift the flour into a bowl and then add the eggs, mineral water and a good pinch of salt. Then beat the dough, whether with a hand mixer or mixer is up to you. Depending on the consistency, add water or flour. As soon as the dough “bubbles”, the dough is ready and can rest for a while.
2. In the meantime, preheat the oven with a baking dish in it to about 80 degrees and put a large saucepan with plenty of water on it, bring it to a boil and salt the water.
3. Grate all of the cheese and mix together. Pour the dough into the spaetzle slicer in portions and shave the spaetzle into the water. Make sure that the spaetzle does not stick to the bottom of the pot. As soon as the spaetzle floats on the surface of the water, let it steep for about 30 seconds.
4. Then skim off the spaetzle and place in the preheated casserole dish. A layer of cheese on top. This is repeated until the batter is used up.