Roast Pork with Dark Beer Sauce

Summary

Ingredients

• 2 kg roast pork
• 2 tablespoons oil
• salt
• pepper
• 3 onion (s)
• 1 large carrot (s)
• 100 g celery
• 3 potato (s)
• 1 teaspoon powdered sugar
• 1 tablespoon tomato paste
• 250 ml beer, (dark beer)
• 0.5 teaspoon ½ marjoram
• some lemon peel
• 2 cloves garlic)
• 1 bay leaf
• 1 liter broth

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Instructions

1. The foundation for a good roast is the meat, which is why I always get my roast from the butcher I trust. Even if many butchers like to do it for you, please do not have the roast cut in advance.
2. Preheat the oven to approx. 130 ° C fan oven.
3. In the meantime, wash the meat and pat dry. Heat 1 tablespoon of oil in a roasting pan and sear the roast vigorously on all sides of the meat (please do not sear the rind, this is a big mistake!). Take the seared meat out of the roaster and season well with salt and pepper (again only the meat side, not the rind).
4. Now pour approx. 500 ml of the stock into the roasting pan and put the roast in with the rind facing down. The rind should disappear well into the broth. The roaster now goes into the oven for approx. 1 hour.
5. After half an hour I start further preparations. Peel the onions, cut in half and cut into wedges. Peel the carrot and celery and cut into wider slices or 1 cm cubes. Finally, peel the potatoes and cut in half or quarter, depending on the size.
6. When the hour has passed, the roast is taken out of the oven. Take the roast out of the roaster and collect the stock. Wipe the roasting pan dry with a piece of kitchen paper.
7. Heat the oven to 160 ° C.
8. Now the rind is softly cooked and you can cut it wonderfully. I cut the rind against the meat fiber into strips approx. 0.5-1 cm wide (depending on how thick you want to cut the roast). The diamond pattern looks beautiful, but when you cut it later, the pieces of crust pop off and everyone has different amounts of the good crust. If you don`t know how the meat fibers run, just let the butcher show you, then you won`t have any problems with cutting into the rind. I always use a craft knife for cutting, which I only have for this purpose.
9. Now it`s time to make the sauce. Fry the prepared vegetables (everything except the potatoes) in a pan with the remaining oil. It should be colored. Season with salt and pepper and set aside. Then sift the icing sugar into the roaster and slowly caramelize (medium heat). Then add the tomato paste and roast (about half a minute, it should always smell delicious, not burnt). Now deglaze with a third of the beer and let it reduce. When it has the consistency of syrup, add a third of the beer and reduce it again. Now add the last third of the beer and reduce it again. Then deglaze with all of the broth (boil the rind collected and the remaining 500 ml). Then add the browned vegetables and potatoes to the sauce. Put the roast on top.
10. The roasting pan now goes into the oven for approx. 1 hour. There is no need to pay any attention to the roast. Please do not water under any circumstances. So just set a clock and wait. You can take care of the side dishes during this time.
11. After an hour, take the roasting pan out of the oven and heat the oven to 220 ° C top heat.
12. Put the roast in a small pan, season the rind with plenty of salt and then place it in the heated oven for about 30 minutes. That`s the finish for the crust. Please always keep an eye on the roast so that the crust does not burn.
13. Pour the sauce through a sieve into a saucepan. I now collect the potato and carrot pieces from the sauce (they are a super tasty side dish) and keep them warm in a saucepan with a bit of sauce. I now squeeze the onions and celery properly so that the last drop of sauce is caught. If it is too little, you can pour a little beer (usually you have something left over, since there are always 500 ml bottles) or stock (depending on your taste). I then add a piece of lemon peel, marjoram, bay leaf and garlic and let the sauce simmer over low heat. If you like the sauce thicker, you can puree 1-2 pieces of the potatoes and use it to thicken the sauce. After about 10 minutes, season the sauce to taste.
14. Take the finished roast out of the oven, it should now have a wonderful crust. I let it rest for another 10 minutes. Then cut open along the cut rind and serve with the sauce.
15. My favorite side dishes are the carrots and potatoes from the stock, pretzel dumplings and a green salad.

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