Pork roast with sauerkraut and potatoes

Ingredients

• 2 carrots
• 1 parsley root
• 200 g celeriac
• 2 onions
• 2 Garlic cloves
• 400 g pork bones
• 1 tbsp plant oil
• 600 g pork roast (with rind, e.g., pork belly, neck roll or shoulder)
• Salt
• pepper (ground)
• 1 tsp Caraway seeds
• 500 ml dark beer
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 onion
• 2 tbsp plant oil
• 800 g sauerkraut (canned)
• 100 ml dry white wine
• 400 ml Vegetable broth
• 1 slice smoked pork belly fat
• 5 peppercorns
• 3 Juniper berries
• 1 bay leaf
• 2 Tbsp apple sauce
• a pinch of sugar
• 500 g waxy potatoes
• 2 tbsp butter
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 220°C fan-forced.

2. 2.

   Peel and roughly cube the carrots, parsley root, celeriac, onions and garlic. Rinse the pork bones under cold water and drain. Brush the bottom of a roasting pan with oil. Distribute the bones and vegetables (except garlic) in it. Wash the meat, pat dry and slash the rind crosswise with a sharp knife. Rub generously with salt, pepper and caraway, then place the roast skin-side up on top of the vegetables. Put the roast into the oven and brown for about 30 minutes. When the vegetables are browned, pour in some beer and lower the temperature to 180°C. Add the garlic (and optional onion rings), bay leaf, peppercorns and juniper berries, then braise for another ~1½ hours, adding more beer or water as needed and turning the meat and bones occasionally. Do not pour liquid over the rind so it stays crisp.

3. 3.

   For the sauerkraut, peel and finely dice the onion. Heat oil in a hot pot and sauté the onions until translucent. Add the kraut and stir with a wooden spoon. Deglaze with wine and let almost all of it evaporate. Pour in the broth and add the pork belly fat. Simmer gently over low heat for about 45 minutes.

4. 4.

   Meanwhile, place the peppercorns, juniper berries and bay leaf into a spice sachet or disposable tea bag and seal.

5. 5.

   After about 30 minutes of cooking, add the spice sachet and apple sauce to the kraut and let it continue to simmer.

6. 6.

   Boil the potatoes in salted water for 25 minutes, drain, steam off excess water and peel.

7. 7.

   In a pan melt butter and fry the potatoes, turning occasionally until golden brown. Sprinkle with parsley and remove from heat.

8. 8.

   If needed, increase the oven temperature to 220°C top-and-bottom heat at the end of roasting so a crust forms.

9. 9.

   Finally, take the roast out of the pan, reduce the sauce slightly (skimming fat if necessary) and season with salt and pepper.

10. 10.

    Arrange the sauerkraut and potatoes on warmed plates, slice the meat, place it over the kraut and drizzle with sauce before serving.