Pork Crusted Roast

Ingredients

• 1 kg pork shoulder (with rind)
• 200 g pork bones
• 2 stalks leeks
• 4 Carrots
• 200 g cocktail tomatoes
• 6 shallots
• 4 bay leaves
• 2 sprigs Rosemary
• 1 bunch parsley
• 1 tbsp caraway seeds
• 0.125 l dark beer
• Salt
• Pepper

Instructions

1. 1.

   Wash the meat, pat dry and score the rind in a diamond pattern with a sharp knife. Rub with salt and pepper. Peel, wash and slice carrots into rounds. Clean leeks, trim ends and cut diagonally into slices. Peel and halve shallots. Wash tomatoes and quarter them.

2. 2.

   Place the pork in a roasting tin skin side down. Add bones, onions, carrots and leeks, then sprinkle caraway seeds over the vegetables. Pour 1/8 l water and roast in the oven at 200 °C for 30 minutes. Flip the roast, lower temperature to 180 °C, add bay leaves and one rosemary sprig, and continue roasting for another 1½ hours.

3. 3.

   During cooking baste with roast jus and ¼ l water. Add tomatoes 30 minutes before finishing and brush the crust with dark beer. Before serving sprinkle vegetables with chopped parsley and garnish with a rosemary sprig. Serve the pork with the vegetables in the tin.