Roast pork crispy crust

Roast pork, crispy crust, delicious sauce

Ingredients

800 g pork shoulder

1/2 celeriac

4 carrots

3 medium-sized onions

1 liter vegetable stock

1 tablespoon tomato paste

1/8 liter sweet red wine

3 tablespoons powdered sugar

2 bay leaves

2 garlic cloves

2 teaspoons mustard

2 cm ginger root, as thick as a thumb)

Clarified butter

Salt and pepper, freshly ground

Preparation

Don’t cut into the rind, that comes later. Preheat the oven to 140 degrees top and bottom heat.

Heat a spoonful of clarified butter in a roasting pan and fry the pork shoulder on all sides, but not the rind! Remove the meat, pour the stock into the roasting pan and let it get very hot.

Then place the pork shoulder with the rind side down in the roasting pan with the stock and put it in the oven for an hour.  This way, the rind is cooked until it is soft and guarantees a very nice crust later on.

About 10 minutes before the end of this first cooking time, fry the vegetables in clarified butter until hot; there should definitely be dark brown residues on the bottom of the pan.

When an hour is up, take the roasting pan out of the oven. Increase the oven temperature to 165 degrees (top and bottom heat), remove the pork, and put the roasted vegetables in the roasting pan.

Now, do not cut the rind too deeply; cut into diamonds or squares as you like. Salt and pepper the roast, especially the rind.

Put the pork back in the roasting pan on top of the vegetables. This time with the rind facing upwards.

Put it in the oven for another 1 1/2 hours.

About 10 minutes before the end of this cooking time, in the pan in which the vegetables were previously roasted, heat a little clarified butter and caramelize the icing sugar in it.

Add tomato paste and deglaze with sweet red wine.  Add the rest of the vegetable stock and, if you like, a shot of beer and let it simmer for about 10 minutes.
Enjoy your meal.