Summary

Ingredients

• 250 g onion (s)
• 200 g carrot (s)
• 100 g celery
• 2 kg roast pork with rind
• 4 tablespoon oil (peanut oil)
• 2 tablespoon tomato paste
• 1 sprig rosemary
• 2 bay leaves
• 350 ml red wine, dry
• 800 ml veal stock or beef stock
• 2 star anise
• salt and pepper
• sugar
• cornstarch
• 3 cloves garlic
• possibly lemon juice
• some brandy, possibly

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Instructions

1. Have the rind cut crosswise at the butcher`s. Cut the onions, carrots and celery into 1 cm thick pieces and season the roast with salt and pepper. You can also rub the rind with salt.
2. Heat the oil in a roasting pan up to the smoke point and fry the roast vigorously on all sides. Then take the roast out of the roasting pan and roast the vegetables while stirring, crush the garlic or chop it lightly and also put it in the roasting pan.
3. After 2 - 3 minutes add the tomato paste and roast for another 3 minutes. Add the rosemary and bay leaves. Then deglaze with the red wine and boil down, pour in the stock and bring to the boil.
4. Now put the star anise in the roasting pan along with the roast and cook in the oven for 2 hours at about 160 ° C. Occasionally pour gravy over the rind.
5. When the roast has finished cooking (a roasting thermometer is useful here) and the crust is nice and crispy, take the roast out of the roasting pan and pour the sauce through a fine sieve into a saucepan. Season with salt and pepper and, if necessary, thicken with a little cornstarch.
6. If you like, you can add a little squirt of lemon juice or you can boil 2 - 3 tablespoons of brandy together with the red wine.