Roast pork with crackling

Peel the carrots, celeriac and onions. Clean and thoroughly wash the leek. Cut everything into 2 cm cubes.

Stir the tomato purée and water together in a bowl until smooth, mix with the vegetables and spread on the deep universal tray.

Ingredients

150 g carrots, 150 g celeriac, 150 g onions, 150 g leek, 40 g tomato purée, 20 ml water

Dab the shoulder of pork dry with kitchen roll and score a criss-cross pattern into the skin side with a sharp knife. Do not cut into the flesh.

Ingredients

1.8 kg pork shoulder

Peel and finely chop the garlic. Make a spice paste from the caraway, garlic, mustard and half the salt and coat the meat side with it.

Salt the rind generously with the remaining salt.

Ingredients

1 clove garlic, 25 g medium-hot mustard, 1 tsp ground caraway, 15 g salt

Start the “Roast pork with crackling” programme and follow the steps.

While the BORA X BO is heating up, put the deep universal tray with the vegetables in the bottom of the oven.

When notified, add the stock, put the oven rack in the middle of the oven, insert the food thermometer into the meat and put it in the oven.

Set the "Crust" slider to the desired time.

When notified, add the ale and allow the roast to continue cooking.

Ingredients

2 l vegetable stock, 500 ml dark ale

Take the deep universal tray out of the oven before the last step.

Strain the sauce through a sieve into a pan, bring to the boil, season to taste and thicken if necessary.

To do this, mix the cornstarch with a little water and add to the boiling sauce; it will thicken soon after.

Ingredients

20 ml water, 1 tbsp cornstarch

Take the cooked joint out of the oven, cut into slices, plate up with the sauce and serve.

Bread dumplings and coleslaw make great sides.