Roast with Malt Beer Sauce

Summary

Ingredients

• 1 kg roast pork, (roast young pork with rind)
• 2 medium onion (s)
• 2 bay leaves
• 330 ml malt beer
• 250 ml meat stock, clear (instant)
• 2 tablespoon sauce thickener, darker, possibly
• salt and pepper

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Instructions

1. Peel and halve the onions and cut into wedges. Wash the meat and pat dry. Cut the rind into a diamond shape or into strips (or have the butcher make it).
2. Rub the meat with salt and pepper.
3. Place onions, bay leaves and meat on the drip pan or in a flat roasting pan. Pour in the malt beer and fry in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 1 1/2 hours.
4. After about 30 minutes, gradually pour in the broth. Pour the meat stock over the roast several times in between. Remove meat and keep warm.
5. Degrease the stock, remove the bay leaves, bring to the boil, sprinkle in the sauce thickener and let the sauce simmer a little. Season to taste with salt and pepper.
6. Goes well with Brussels sprouts and dumplings (or to taste)