Pork crust roast

Peel the carrots, celeriac and onions. Trim and thoroughly wash the leek. Cut all of the vegetables into 2 cm cubes. Mix the tomato purée and water until smooth, stir in the vegetables then spread them out on the deep universal tray. Preheat the oven to 150 °C (fan-assisted).

Ingredienser

150 G Carrots, 150 G Celery, 150 G Onions, 150 G Leek, 40 G Tomato purée, 20 ml Water

Dab the shoulder of pork dry with kitchen roll, and score diamonds into the skin side with a sharp knife, being careful not to cut into the meat. Peel and finely dice the garlic. Make a herb paste out of the salt, caraway, garlic and mustard and coat the meat side with the mixture. Generously season the skin with salt.

Ingredienser

1 Tå Garlic, 15 G Salt, 6 G Caraway, 25 G Medium-hot mustard

Add the stock to the vegetables and put the tray in the middle of the oven. Put the pork on an oven rack and place it in the oven above the vegetable tray. After 2 hours of cooking time, pour the beer over the vegetables. 30 minutes later, remove the vegetables from the oven and leave the meat to crisp up at 250 degrees for 15–30 minutes. The longer you leave the roast in the oven, the crispier it will become.

Ingredienser

1,8 kg Pork shoulder, 500 ml Dark beer, 2 liter Vegetable stock

In the meantime, put the vegetables with the sauce in a pan, bring to the boil and season with salt and pepper. If you like, you can bind the sauce before seasoning it: to do so, stir around 2 tbsp cornstarch into some water, add it to the sauce, mix well and leave to cook for another 1–2 minutes.

Ingredienser

2 Matsked Starch (as required)

This dish goes wonderfully with bread dumplings, sauerkraut or cabbage slaw. To serve, slice the pork, arrange the slices on plates, pour the sauce over the meat and add the side dishes.