The Garden Gate Recipe Collection

German Bavarian Beer Roasted Pork with Sweet Potatoes

 

pork, shoulder piece, boneless, scored, 3.5 pounds

cloves, ground in a mortar, 10
salt
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
pepper

Set the oven to 175°C / 350°F

Mix the ground 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.

 

Courtesy of http://eatinmykitchen.meikepeters.com/bavarian-beer-roasted-pork-with-sweet-potatoes-and-parsnip/

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