With a wallpaper knife or a very sharp meat knife, scratch the rind of the roast pork in a diamond shape up to the layer of fat. Rub the incised meat on all sides with salt, pepper, sweet paprika powder and caraway seeds, place the rind up in the roaster and place in the oven.
Roughly cut the onion, cut the leek into large rings, roughly dice the carrot and, if you like, cut a small piece of celery into slices. As soon as the pork has been pre-fried for ten minutes, the vegetables are spread around the outside and poured with dark beer. The liquid should be around 1.5 cm high in the roaster. The roast pork stays in the oven for 1.5 hours. The liquid (dark beer) is topped up regularly.
To make the crust nice and crispy, the rind can be brushed with cold water from time to time. Shortly before the end of the roasting time, switch off the bottom heat and grill the rind at 200 ° C top heat. Be careful, grilling shouldn`t take too long, otherwise the crust will burn and turn black.
Before the roast is grilled at top heat, remove the liquid together with the vegetables from the roaster and pour into a separate saucepan. A little more beer can be poured on the stove, then the meat stock has to boil down. After ten minutes, strain the creamy stock through a sieve and the beer sauce is ready.
The typical side dish for roast pork are bread dumplings.
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