Roast pork with crackling

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

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

Ingredienser

150 G carrots, 150 G celeriac, 150 G onions, 150 G leek, 40 G tomato purée, 20 ml water

Preheat the oven to 150°C fan oven.

Dab the shoulder of pork dry with kitchen roll and score a criss-cross pattern into the skin side with a sharp knife. Do not cut into the flesh.

Ingredienser

1,8 kg pork shoulder

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

Salt the rind generously with the remaining salt.

Ingredienser

1 Tå garlic, 15 G salt, 25 G medium-hot mustard, 1 Tesked ground caraway

Add the stock to the vegetables and place in the oven on the lower shelf position.

Place the pork shoulder on a grill rack and place over the tray with the vegetables in the oven.

Ingredienser

2 liter vegetable stock

After 2 hours of cooking, pour the beer over the vegetables.

After a further 30 mins, remove the vegetables.

Ingredienser

500 ml dark ale

Increase the oven temperature to 250°C fan oven.

Bake the roast for 15-30 minutes.

Pour the vegetables through a sieve and collect the sauce in a pan. Bring the sauce to the boil, season to taste and thicken if necessary.

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

Ingredienser

2 Matsked Starch (as required)

Take the cooked joint out of the oven, cut into slices, plate up with the sauce and serve.

Bread dumplings and coleslaw make great sides.