Roast pork Munich style
Time
Total preparation time: 2 hours 30 minutes
A sufficiently large piece of pork shoulder or similar (no schnitzel meat is too dry) from both sides pepper and salt. If you want to have a nice crust, you have to get a piece with a 1cm thick rind. Cut them into a diamond shape (but do not cut the fat completely and do not salt or pepper it - just the other sides!)
Fry the whole in the pan from all sides short and spicy so that the meat later remains juicy. Now you put it in a generous frying pan. Cut 2 carrots, 1 leek, celery, 2 onions, 2 cloves of garlic and parsley into large pieces and distribute them around the roast. There is also a teaspoon of caraway (very important!). Now fill it with water about 1.5 cm high, cover it and at 160 ° C approx. 1.5-2 hours into the oven (top, bottom and bottom heat). When roasting with crust, turn the rind face first downwards and cd 3/4 hour.
The most important ingredient is now DARK BEER! Pour the roast about every 20 minutes with a good sip of it. That gives the racy, spicy taste (the alcohol overcooks and only the seasoning remains). Likewise, every 20 minutes (10 minutes offset to the beer) the meat with the roast, pour over the vegetables and cover again. Fry roast the last hour without lid.
The sauce takes on the full flavor and must be crushed at the end with the blender. Then run the whole through a narrow sieve and possibly bind to the desired consistency. As a side dish red cabbage (or red cabbage) and breadcrumbs or potato dumplings are obligatory! A coleslaw is also very good. It brings a little more freshness into play. To drink a fresh beer must necessarily be served. Alternatively, apple juice or mineral water are also suitable.
THIS WILL BE A HIGH ENJOYMENT! PROMISED!
