Pork Roast with Sides

Ingredients

• 1.2 kg pork roast (e.g., shoulder)
• 500 g finely chopped pork bones
• Salt
• Pepper (freshly ground)
• 2 onions
• 1 Garlic clove
• 2 carrots
• 150 g turnip celery
• 2 tbsp vegetable oil (20 ml each)
• 400 ml meat broth
• 500 ml dark beer (non-alcoholic)
• 2 medium sweet potatoes
• coarse Sea salt
• olive oil
• Salt
• Pepper (freshly ground)
• Lemon juice
• 40 g Butter
• 500 g green beans
• 1 sprig bean herb

Instructions

1. 1.

   Preheat the oven to 180°C (fan 160°C; gas: level 2-3).

2. 2.

   Rinse the meat and bones under cold water and pat dry. Rub the meat all over with salt and pepper. Peel and dice the onions, garlic, carrots, and celery.

3. 3.

   Heat oil in a roasting pan over medium heat, brown the meat all sides, then remove it. Roast the bones in the same pan for about 10 minutes, stirring, until browned. Add the vegetables and brown them. Deglaze with a splash of broth. Pour in the remaining broth and half of the beer.

4. 4.

   Place the meat in the preheated oven and roast for 2–2½ hours, turning regularly and adding more broth or beer as needed. Prick the sweet potatoes, rub them with salt and olive oil, and bake them with the meat for 1 hour.

5. 5.

   Lift the meat from the sauce and keep warm on a rack in the oven. Remove the bones and strain the sauce through a fine sieve. If desired, reduce further or add liquid (lightly thicken with cornstarch if preferred). Season with salt and pepper.

6. 6.

   Blanch the beans and bean herb in a pot of plenty boiling salted water over medium heat for about 8 minutes. Drain and let dry. Halve the sweet potatoes and loosen the flesh with a fork. Season with salt and pepper, drizzle with lemon juice, and top each piece with a slice of butter.

7. 7.

   Slice the meat and arrange it on plates with some sauce, beans, and sweet potatoes. Serve the pork roast with sides warm.