Summary

Ingredients

• 3 kg roast pork with rind (ham in organic quality)
• Sea salt, coarse
• clove some garlic
• some rosemary sprig (s)
• 1 bottle wheat beer, dark
• 1 bunch soup vegetables
• 2 bay leaves
• Caraway seed
• 2 shallot (s)
• 1 glass meat stock
• some cream to refine the sauce
• butter
• salt and pepper

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Instructions

1. Let the butcher cut the rind into a diamond shape and divide the roast into two halves of the same size so that it can be processed more easily. A big roast will certainly work if you have a little more cooking experience, I found it easier to use that way.
2. Salt and pepper the meat generously. Massage sea salt into the rind and lard it with cloves of garlic and sprigs of rosemary.
3. Fill a roaster about 1 cm high with the beer and put the roast in with the rind side so that only the rind is in the beer. Let it rest for about 2 hours.
4. In the meantime, clean the vegetables, cut them into small pieces and put them in a large roasting pan. Add 1 - 2 bay leaves, caraway seeds and a few cloves of garlic.
5. Preheat the oven to 80 degrees.
6. Take the meat out of the beer, pat dry and sear it on all sides. The rind is NOT seared.
7. Deglaze the roasting mixture with the rest of the beer and pour over the vegetables. Then salt and pepper the roast again and place in the nest of vegetables with the rind facing up.
8. The roast shouldn`t float because the liquid won`t boil off at the low temperature. Half a bottle should be enough.
9. Pierce the thermo into the core of the roast and set it to a core temperature of 65 degrees.
10. For a 4 cm thick roast, you can expect about 4 hours of cooking time.
11. Brush the rind with brine about every 30 minutes so that it dries out well and then becomes crispy. Under no circumstances should beer or broth be poured over it, otherwise the crust will not pop up.
12. In the meantime prepare the sauce. To do this, finely dice the shallots and sweat them in butter, deglaze with the roast stock and reduce a little.
13. At a core temperature of approx. 63 degrees, remove the roast, transfer it to a new, empty roasting dish that is as preheated as possible and quickly put it back in the oven. Set the temperature to 230 degrees top heat or ideally grill and continue frying. Observe carefully so that the crust does not burn.
14. Add the vegetables and the beer stock to the sauce and simmer together. Season with salt, pepper and caraway seeds to taste. But it should also be quite spicy.
15. Drain the vegetables through a sieve and add a little cream to the sauce. If necessary, bind with a sauce thickener or small lumps of butter and flour. It`s a matter of taste. If you like, you can of course also pass the vegetables. Personally, that`s too slovenly.
16. For me, the time from removing the vegetables to reaching the core temperature of 65 degrees was exactly enough to cook the sauce and grill the rind until it was crispy. Of course, this can vary a bit with each furnace, so observe carefully.
17. The roast is then just done, super juicy and tender as butter, with a fluffy crust and perfectly seasoned.
18. As side dishes, e.g., classic potatoes or bread dumplings and red cabbage or sauerkraut.