Crispy Bavarian Pork Roast with Beer Sauce

Steps

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1. 1
   Bring a pot filled with about an inch of water to a boil. Place the pork skin-side down into the boiling water and simmer for 15 to 20 minutes to soften the skin.
   ▶ ≈2:12
2. 2
   While the pork is cooking, dice the carrots and root celery into uniform small pieces.
   ▶ ≈2:51
3. 3
   Remove the cooked pork from the water and set aside to cool. Sauté the vegetables in oil until softened.
   ▶ ≈3:49
4. 4
   Add the tomato paste and sauté for about half a minute, then add the beef broth and beer.
   ▶ ≈4:37
5. 5
   Let the vegetables and broth simmer briefly. Score the pork skin into a grid pattern, cutting into the fat layer but not into the meat.
   ▶ ≈5:05
6. 6
   Season the bottom and sides of the pork with salt, cumin, paprika, black pepper, coriander, and oregano. Sprinkle salt on top and rub gently to work it into the crevices.
   ▶ ≈7:27
7. 7
   Add honey to the vegetables to balance out the bitterness of the beer. (Confectioners sugar may be used as an alternative.)
   ▶ ≈9:07
8. 8
   Pour the seasoned vegetables and broth into a casserole. Place the pork skin-side up on top of the vegetables. Roast in a preheated oven at 80°C (175°F) for 2 to 2.5 hours.
   ▶ ≈9:33
9. 9
   After roasting for about 2 hours, transfer the pork to another casserole. Increase the oven temperature to 240°C (465°F) and roast for about 20 more minutes until the skin crisps and pops.
   ▶ ≈10:08
10. 10
    While the pork is finishing in the oven, strain the sauce through a sieve. Return some of the vegetables to the sauce and blend with an immersion blender. Reduce the sauce on the stovetop to concentrate and thicken it.
    ▶ ≈10:53
11. 11
    Once the pork is done, let it rest briefly to redistribute the juices. Taste the sauce and adjust if needed. Serve the sauce alongside the roast.
    ▶ ≈12:34