Franconian Roast Pork with Dark Bread Sauce

Summary

Ingredients

• 2 kg roast pork
• 2 onions)
• 2 carrot (s)
• 750 ml vegetable stock
• 500 ml beer, dark
• 4 piece (s) bread (s), e.g. B country bread or brown bread, stale, the end s
• possibly salt and pepper
• possibly paprika powder
• Spice mix (roast seasoning salt)
• Caraway seeds, whole or ground

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Instructions

1. First I season the roast with roasting seasoning salt (if not available, simply add salt, pepper and paprika powder) all around. If I have a piece of roast with a crust (e.g. a piece of shoulder), then the rind still has to be scored. This works wonderfully with a sharp box knife.
2. After that I unfortunately have to cut the onions into small pieces. With a sharp knife and a bit of speed you can avoid howling! I peel the carrots and cut them into larger pieces. I preheat the oven to a good 200 degrees.
3. Now I fry the roast on the stove in a larger roasting pan until it`s nice and crispy (be careful - the spices burn easily! Turn in good time!). When I`m halfway through, I put the onions and carrot pieces on the outside and sauté them. Important: The degree of browning of the onions and the roast ultimately determines the flavor and appearance of the sauce! At the very end, add plenty of caraway seeds and drape the pieces of bread around.
4. When everything is seared until crispy, I put the roaster in the oven and leave it there for about half an hour until the onions are really brown. Then reduce the temperature in the oven to 180 degrees.
5. In the meantime, I`ll prepare the broth. Every now and then I mix (instant) vegetable broth with meat broth - it`s particularly aromatic. Then I gradually begin to pour the sauce: add the beer and the broth. Make sure that the bread is nicely covered with broth - it has to become soft and cook until the end!
6. I use a roast thermo to monitor the roast for the next few hours. Experience has shown that a decent 2 kilo roast takes around 3 - 3.5 hours. Patience is the order of the day and timely preparation!
7. When the meat is done, I take it out of the roaster and let it rest on a cutting board. In the meantime I also remove the carrots from the sauce and puree the whole sauce with the hand blender. The bread also makes it wonderfully thick and ideally gets a dark color - something like nut and nougat cream.
8. I also serve potato dumplings and salad.

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