Summary

Ingredients

• 500 g roast pork with a crust
• 1 large onion (s)
• 8 cocktail tomatoes
• 2 cloves garlic)
• 100 ml beer, dark (malt beer for alcohol-free or black beer if alcohol)
• 2 tablespoon beet syrup or honey
• 2 tablespoon cane sugar
• 1 tablespoon olive oil
• salt and pepper
• thyme
• oregano

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Instructions

1. Wash the roast pork and dry it well. Then cut into a diamond shape with a very sharp knife (note: freeze the roast pork briefly, then the rind can be cut even more easily). Then salt and pepper well. Place in a roasting tube (follow the manufacturer`s instructions) and spread onion cubes, cocktail tomatoes and cubed garlic around it.
2. Make a marinade from the remaining ingredients, stir well so that the cane sugar and the beet juice or honey dissolve. Spread the marinade on the roast. Close the roasting tube, blow it up like a balloon and cut a little at the top.
3. Fry at 175 ° C for approx. 1 1/2 hours. Approx. 10 minutes before the end of the roast, take the roast out briefly, remove it from the roasting tube and put it back in the oven. Perhaps turn up the temperature carefully so that it is nice and crispy.
4. Pour the remaining contents of the roasting tube into a small pot, bring to the boil and season the sauce to taste.
5. Serve the roast with the sauce, dumplings or potatoes and vegetables and enjoy.