Summary

Ingredients

• g 1,200 roast pork, (bottom shell with rind)
• Fat, for frying
• 1 bottle top-fermented beer and 00 ml Mumme
• 1 onion (s)
• 1 carrot (s)
• 2 cloves garlic)
• salt and pepper
• Cornstarch, (Mondamin) or flour butter to thicken the sauce

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Instructions

1. Salt and pepper the roast. Fry well on the meat sides. Then place on the rind sides. Pour the beer over and cook briefly on a medium flame for 15 minutes. This ensures that the rind becomes soft and can then be easily cut into diamonds!
2. In the meantime, clean the onion, garlic and carrot.
3. When the roast is back in the roasting pan, pour the mumme on, add the roasted vegetables and cook in the open roasting pan at 200 ° C for about 2 hours. In the meantime, water again and again.
4. Thicken the sauce with mondamin or flour butter.
5. Note on Mumme: Mumme is a drink with a strong malt content from the Middle Ages, which is exclusively produced and sold in the Nettelbeck Brewery in Braunschweig. It gives the dish its typical malty taste and the sauce an inimitable color.