Summary

Ingredients

• 1.6 kg pork, with rind (belly or leg)
• 2 carrot (s)
• 4 medium onion (s)
• 1 leek, small
• 140 g celery
• 2 tablespoon honey
• 2 cloves garlic)
• 0.5 teaspoon ½ caraway seeds
• 1 teaspoon paprika powder, hot pink
• 100 ml beer, dark
• 500 ml broth
• 650 g potato (s)
• 2 tablespoon butter
• 150 ml milk
• nutmeg
• 8 grams sugar
• 200 ml white wine
• 1 can sauerkraut
• 1 dash cream
• salt and pepper

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Instructions

1. Carefully cut the skin crosswise with a sharp knife. Sear the meat in the roasting dish with the meat side first and then turn it over.
2. Cut the vegetables into walnut-sized pieces and add. Pour in some broth and cook in the preheated oven at 180 ° C (approx. 2 hours).
3. Mix the honey, crushed garlic, paprika, cumin, salt and pepper. Mix with a little beer.
4. After 30 minutes of roasting, brush on the spices, turn and brush on the skin side as well. If necessary, pour in some broth again and pour some beer over the roast.
5. Pour on, pour over and brush on and repeat every 30 minutes.
6. Later cut the roast open with a long knife and season with a little salt and pepper.
7. Put the meat stock and vegetables in a pointed sieve, squeeze out well and collect the sauce. If you like, you can still thicken the sauce with a little bit of mixed starch.
8. Wash and peel the potatoes, cut them into small pieces if necessary and cook them in salted water.
9. Heat the butter, milk, a little nutmeg and salt in a saucepan. Press the cooked potatoes through the potato press and add, mix everything carefully with a spoon. If necessary, add a little more seasoning.
10. Caramelize the sugar in a saucepan, deglaze with wine and add the sauerkraut. Let it boil down a little and add the cream before serving.
11. Serve the meat with the mashed potatoes and sauerkraut.