Monday, 12 December 2016

Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip.

For 4-6 people you need
pork, shoulder piece, boned, scored, 1500g / 3.5 pounds
(if you use a piece of pork with the bone leave it in the oven for 1 – 1 1/2h after you poured over the beer)
cloves, ground in a mortar, 10
beer 500ml / 1 pint
medium sized onions, quartered, 3
sweet potatoes, scrubbed, cut into cubes, 2
parsnips, scrubbed, cut into cubes, 3
cinnamon stick, broken into 3 pieces, 1
star anise 3 single pieces
mustard seeds 2 heaped tablespoons

For the gravy
broth 175ml / 0.5 pints
elderflower (or any other fruity) jelly 1 tablespoon plus more to taste
Dijon mustard 1/2 teaspoon plus more to taste

Set the oven to 175°C / 350°F (I use the Rotitherm setting).

Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt.
Put the meat on a deep tray skin side up and cook for 1 1/2 hours.

Take the tray out, pour the beer over the meat and arrange the spices and vegetables on the sides (don’t add the jelly and Dijon mustard yet).
Cook for another 30-45 minutes until the crackling is crisp.
Take out the vegetables and meat and mix the gravy on the tray with the broth, jelly and mustard and season with salt and pepper to taste.
Take out the cinnamon stick and star anise and pour into a gravy boat (you can cook it down in a sauce pan for a few minutes if you prefer a more concentrated taste).
Serve with the meat and vegetables.

If the rind isn’t crisp enough yet, turn on the grill for a few minutes after you’ve removed the vegetables, gravy and spices and cook the meat until the crackling is light and crispy!
From "Eat in my kitchen"

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