Summary

Ingredients

• 750 g roast pork, from the topside, with or without rind
• some clarified butter
• 1 ½ bottles beer (black beer)
• 1 bunch soup greens
• 1 cube broth
• 1 clove garlic
• 1 onion (s)
• 1 tablespoon tomato paste
• 1 tablespoon mustard, medium hot
• 1 teaspoon caraway seeds, coarse
• 3 juniper berries
• 3 peppercorns
• 1 teaspoon honey
• 3 tablespoon whipped cream
• Sauce thickener, dark
• salt and pepper

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Instructions

1. Soak the Römertopf for around 4 hours with plenty of water.
2. If the roast pork has a rind, cut it in a cross shape with a sharp knife. Rub completely with salt.
3. Fry the roast pork with a little clarified butter until crispy. In the meantime, wash the soup greens and roughly dice together with the onion and garlic clove. Bring the black beer to the boil and dissolve the stock cube, tomato paste, mustard and honey in it.
4. Then put the roast pork together with the roast fat, leaked meat juice, black beer broth, diced vegetables, caraway seeds, juniper berries and peppercorns in the römertopf.
5. Place the Römertopf with the lid closed in the still cold oven and then simmer in the oven at 220 degrees (no convection) for around 45 minutes, brush the sauce occasionally, then turn the roast, add a little beer if necessary and then again for around 45 minutes Stew the oven. The braising time increases depending on the amount of meat.
6. Finally, turn a roast pork with rind so that the rind is facing up and bake for another 15 to 30 minutes at 250 degrees (no convection) with the lid open, brushing occasionally with sauce.
7. Finally, remove the roast from the roaster, filter the sauce through a sieve, add the cream and thicken with a little sauce thickener for dark sauces, season with salt and pepper.
8. Green beans or red cabbage as well as bread dumplings or noodles are ideal as a side dish, just as you like.