Bavarian Roast Pork with Crust and Dark Beer Sauce

Summary

Ingredients

• 1 ½ kg roast pork, with rind
• 1 bunch soup greens
• 1 leek
• 2 medium onion (s)
• 0.25 liter ¼ beer, dark
• 0.5 liter ½ beef broth
• salt
• pepper
• Caraway seed

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Instructions

1. Preheat the oven to approx. 200 degrees top / bottom heat. Rub the roast well on all sides with salt, pepper and caraway seeds. Place in a roasting pan and add the stock (do not pour over the roast).
2. Put in the oven for about 1/2 hour. Then add the chopped soup vegetables, onions and the leek cut into rings.
3. Depending on the size, the roast should stay in the oven for a total of 2-2 1/2 hours. Always add a little beer, at the beginning of the cooking time over the crust, then later next to it. If necessary, add water or broth from time to time.
4. At the end of the cooking time, remove the roast and peel off the crust. Cut the roast into slices and portion the crust.
5. Strain the sauce through a sieve and add salt, pepper, broth and beer to taste.
6. It goes well with bread dumplings, red cabbage, noodles, sauerkraut or coleslaw.