Roast Pork with Wild Garlic Mustard Crust

Summary

Ingredients

• 1 kg pork (back with rind, boneless)
• some water, hot
• 2 medium carrot (s)
• 1 piece (s) celery, (approx. 00 g)
• 1 spring onion (s), with green
• 1 medium onion (s)
• 1 clove garlic
• 1 sprig rosemary
• salt
• pepper, black
• caraway seeds, ground
• 20 g clarified butter
• 1 tablespoon tomato paste
• 150 ml meat stock
• 1 bottle beer, dark (0.5 L)
• sugar, brown

For covering:

• 3 tablespoon wild garlic, chopped
• 1 teaspoon, heaped mustard, grainy
• 1 clove garlic, chopped
• 1 teaspoon rapeseed oil

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Instructions

1. Preheat the oven to 60 ° C.
2. Place the roast in a flat dish with the rind side down. Pour in as much hot water from the side until only the rind is covered.
3. Let it steep in the oven for approx. 15 minutes.
4. In the meantime, dice the carrots and celery. Cut the spring onions into rings. Chop the onion and garlic. Mix everything.
5. Now cut into the rind and the layer of fat into cubes (do not cut into the core meat).
6. Tip: It is best to use a carpet knife with an adjustable cutting depth!
7. Preheat the oven to 200 ° C top heat or grill function.
8. Only salt the rind side. Rub the rest of the meat with salt, pepper and caraway seeds.
9. Heat clarified butter in the roaster.
10. Briefly sear the meat sides (except the rind). Remove the meat and sauté the prepared vegetables with the sprig of rosemary and tomato paste in the remaining fat of the roasting pan.
11. Deglaze with the meat stock and simmer briefly.
12. Place the meat (rind facing up) and pour 300 ml of beer over it.
13. Put the roasting pan (without the lid) in the oven and let the roast crust at 200 ° C top heat for approx. 15 minutes.
14. Reduce the temperature to 140 ° C and switch to top / bottom heating.
15. Pour 100 ml of beer over the roast and cook for approx. 45 minutes.
16. In the meantime, mix the wild garlic, mustard, garlic and oil into a farce.
17. Lower the oven temperature to approx. 85 ° C.
18. Pour in the rest of the beer and coat the rind with the farce and let it cook for another hour. The core temperature should not exceed about 80 ° C.
19. Season the sauce with sugar, salt and pepper as needed.
20. Serve the cut meat with sauce on warm plates.
21. Bread dumplings, spaetzle or other pasta go well with it.