Bayerischer Schweinebraten — Bavarian Beer-Braised Pork Roast

Instructions

1. Score the pork skin in a 1 cm crosshatch pattern with a sharp knife. Rub the caraway seeds, marjoram, salt and pepper all over the meat, pressing well into the scores. Marinate, uncovered in the fridge, for 4 hours or overnight.
2. Preheat oven to 220 °C. Place the onions, carrots, celery and garlic in a large roasting tin. Set the pork on top, skin-side up.
3. Roast at high heat for 30 minutes until the skin begins to blister and crackle.
4. Reduce heat to 160 °C. Pour the beer and half the stock around the vegetables (not over the skin). Roast for 2 to 2.5 hours more, basting the meat (but not the crackling) with the pan juices every 30 minutes.
5. If the crackling isn't fully crisp, increase to 220 °C for the final 15 minutes or move under the grill for 5 minutes, watching carefully.
6. Rest the roast for 15 minutes before carving.
7. Strain the braising liquid, skim the fat, and reduce in a saucepan for 10 minutes to make a simple jus. Serve with Knödel (bread or potato dumplings) and red cabbage.

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