Bavarian Schweinebraten with Dark Beer Gravy

Method

1. 1
   • caraway seeds 2 tsp
   • garlic 4
   • salt 2 tsp
   • black pepper 1 tsp

   Score and season the pork — Heat the oven to 160 °C. Score the skin in a close diamond pattern, cutting through the rind but not into the meat. Rub the salt, pepper, caraway and garlic all over, working them well into the cuts.

2. 2
   • pork shoulder 1¼ kg
   • vegetable oil 1 tbsp
   • onion 2
   • carrot 2
   • bay leaf 2

   Sear the joint and add the vegetables — Heat the oil in a roasting tin on the hob and sear the pork meat-side down for 4-5 minutes until browned. Turn it skin up and tuck the onions, carrots and bay leaves around it.

3. 3
   • beer 5 dl
   • beef stock 3 dl

   Slow-roast in beer — Pour in 300 ml of the beer and all the stock, keeping the skin dry and above the liquid. Roast for 2 hours, basting the meat (not the skin) with the pan juices every 30 minutes and topping up with a splash of water if the tin runs dry.

   ⏱2 hr
4. 4
   • beer 5 dl

   Crisp the crackling — Turn the oven up to 230 °C, pour the remaining beer slowly over the skin and roast for a final 20 minutes until the crackling blisters, pops and turns deep amber. Watch it closely at this stage.

   ⏱20 min
5. 5

   Rest before carving — Lift the roast onto a board and rest it uncovered for 15 minutes — covering it would soften the crackling you just worked for.

   ⏱15 min
6. 6
   • cornstarch 1 tsp

   Make the beer gravy — Strain the pan juices into a saucepan, pressing the vegetables, and skim off the fat. Boil to reduce by a third, whisk in the cornstarch slaked in a little cold water and simmer 2 minutes until glossy. Carve the roast thickly and serve with the gravy.