Pork Roast

Ingredients

• 1.5 kg pork neck
• Salt
• 0.25 tsp peppercorns
• 0.25 tsp allspice berries
• 1 spice clove
• 1 tsp dried marjoram
• 2 medium carrots
• 100 g parsley
• 1 stalk leek
• 2 onions
• 2 Garlic cloves
• 400 g pork bones
• 1 tbsp oil
• 400 ml meat broth
• 400 ml beer

Instructions

1. 1.

   Preheat oven to 220°C. Crush 1 tsp salt, pepper, allspice berries, spice clove, and marjoram in a mortar. Rub the mixture into the pork thoroughly. Clean, wash, and roughly chop carrots, parsley, and leek. Rinse pork bones cold. Brush the bottom of a roasting pan with oil. Place the roast inside, add chopped vegetables and bones. Put the pan on the second rack from the bottom in the oven and sear for 15 minutes. Then pour in meat broth and beer, bake at 220°C for another 30 minutes. Reduce temperature to 200°C and continue baking for an additional 1½ hours.

2. 2.

   Remove the roasting pan from the oven, lift out the pork, cover it, and place on a plate. Let the finished roast rest for about 15 more minutes in the turned-off oven.

3. 3.

   Meanwhile strain the braising liquid with vegetables and bones into a sieve; catch the liquid in a pot. Reduce the drippings with some of the braising liquid. Remove bones from the sieve. Press vegetables through the sieve into the braising liquid. Bring sauce to a boil, season with salt and pepper. Slice the roast and serve with sauce.

4. 4.

   Serve with fries and a small side salad as desired.