Bavarian Schweinebraten with Dark Beer Gravy

Ingredients

• 1¼ kg pork shoulder, skin on
• 2 tsp caraway seeds, lightly crushed
• 4 garlic, crushed
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 2 onion, quartered
• 2 carrot, thickly sliced
• 5 dl beer, dark
• 3 dl beef stock
• 2 bay leaf
• 1 tsp cornstarch

Method

1. 1.

   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.

   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.

   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.

4. 4.

   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.

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.

6. 6.

   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.