Roast pork with crackling

Peel the carrots, celery and onions. Clean and thoroughly wash the leek. Cut everything into 2 cm cubes.

Stir the tomato puree and water together in a bowl until smooth, mix with the vegetables and spread on the deep universal tray.

Ingredients

150 g Carrots, 150 g Celeriac, 150 g Onions, 150 g Leek, 40 g Tomato purée, 20 ml Water

Dab the shoulder of pork dry with kitchen roll, and score diamonds into the skin side with a sharp knife, being careful not to cut into the meat.

Ingredients

1.8 kg Pork shoulder

Peel and finely chop the garlic. Make a spice paste from the caraway seeds, garlic, mustard and half the salt and coat the meat side with it.

Salt the rind generously with the remaining salt.

Ingredients

1 clove Garlic, 25 g Mustard (medium hot), 1 tsp Caraway seeds (ground), 15 g Salt

Start the "Pork crust roast" programme and follow the procedure.

While the BORA X BO is heating up, insert the deep universal tray with the vegetables at the bottom.

When notified, add the stock, insert the baking and grilling rack in the centre, insert the food thermometer into the meat.

Set the "Crust" slider to the desired time.

When notified, add beer and allow the roast to continue cooking.

Ingredients

2 l Vegetable stock, 500 ml Beer, dark

Remove the deep universal tray before the last programme step.

Pour the sauce through a sieve into a pan, bring to the boil, season to taste and thicken if necessary.

Mix the starch with a little water and add to the boiling sauce; it will thicken after a short time.

Ingredients

20 ml Water, 1 tbsp Starch

Remove the finished roast, cut into slices, arrange with the sauce and serve.

Bread dumplings and coleslaw are suitable side dishes.