Pork Roast Bread

Ingredients

• 500 g pork rind roast (shoulder)
• 2 tbsp honey
• 2 tbsp Vegetable oil
• 1 tbsp paprika powder (sweet)
• 2 tsp coarse salt
• Pepper (freshly ground)
• 2 large onions
• 2 Garlic cloves
• 1 tbsp vegetable oil (for the roasting pan)
• 100 ml dark beer
• 250 ml meat broth
• 2 sprigs parsley
• 4 large slices farmer's bread
• ketchup
• mayonnaise

Instructions

1. 1.

   Preheat oven to 200°C with upper and lower heat. Rinse pork and pat dry. Mix honey, oil, paprika, salt, and pepper; rub all over the meat. Peel onions and cut into rings. Place with peeled garlic in a roasting pan.

2. 2.

   Place the pork on top of the onion bed, fat side up. Pour 200 ml water and steam in preheated oven for about 20 minutes. Flip the meat, score the rind in a diamond pattern, pour beer and broth, then braise at 160°C with upper and lower heat for another 1½ hours.

3. 3.

   Wash parsley, pluck leaves, roughly chop. Remove pork from pan and slice into rounds. Top bread slices with pork, sprinkle parsley, and serve with ketchup and mayo as desired.