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@ Laeserin
2025-01-06 20:36:17Ingredients
- 1 kg of pork roast with rind, such as shoulder or a lean belly
- 1 bottle of beer, light or dark
- chopped German-style mirepoix (best combination, for this recipe, includes celery root, carrot, red onion, and leeks)
- salt, pepper, nutmeg
- 1 diced garlic clove
Directions
- Spread the vegetables on the bottom of the roasting pan.
- Pour half the beer over the roast. (Drink the other half.)
- Season the meat, to taste.
- Roast the meat at 180 °C, until done (depends upon the weight of the roast).
- Remove the meat from the oven, and wrap in aluminum foil.
- Pour 2-3 cups of water into the roasting pan.
- Pour/scrape everything from the pan into a sieve over a sauce pot.
- Press the vegetables against the sieve, with the back of a spoon, to ensure that you get all that good dripping flavor into the sauce.
- Defat the sauce with a grease separator, then pour it back into the pot.
- Thicken the sauce, slightly (it should remain slightly watery, and not turn into a gravy), according to your usual method.
- Open the foil and slice the roast.
- Serve with the sauce.
