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@ Laeserin
2025-01-06 20:36:17
_Ingredients_
* 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_
1. Spread the vegetables on the bottom of the roasting pan.
2. Pour half the beer over the roast. (Drink the other half.)
3. Season the meat, to taste.
4. Roast the meat at 180 °C, until done (depends upon the weight of the roast).
5. Remove the meat from the oven, and wrap in aluminum foil.
6. Pour 2-3 cups of water into the roasting pan.
7. Pour/scrape everything from the pan into a sieve over a sauce pot.
8. 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.
9. Defat the sauce with a grease separator, then pour it back into the pot.
10. Thicken the sauce, slightly (it should remain slightly watery, and not turn into a gravy), according to your usual method.
11. Open the foil and slice the roast.
12. Serve with the sauce.
