Crusted roast with honey and beer sauce

Name: Crusted roast with honey and beer sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork (with rind; from the leg); 7-10 Tbsp salt, pepper; 2 Onions, 3/8 l broth; 400 g Leeks (leek); 300 g Mushrooms; 3 TABLESPOONS liquid honey; 200 ml Malt beer; 2 TABLESPOONS Butter; 1 heaped tbsp. flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork (with rind; from the leg)
7-10 Tbsp salt, pepper
2 Onions, 3/8 l broth
400 g Leeks (leek)
300 g Mushrooms
3 TABLESPOONS liquid honey
200 ml Malt beer
2 TABLESPOONS Butter
1 heaped tbsp. flour

Directions

1
Wash the meat and pat dry. Cut rind crosswise, season meat. Peel onions and chop them roughly. Roast everything on the fat pan in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 2 hours. Pour on the stock little by little
2
In the meantime, clean and wash the leek and mushrooms. Cut leek into rings. Halve or quarter mushrooms depending on size. Mix honey and beer. Pour over the roast about 15 minutes before the end of the frying time
3
Sauté the leek in 1 tablespoon of hot butter, cover and cook for about 8 minutes. Fry mushrooms in 1 tbsp. hot butter for approx. 5 minutes. Season to taste leek and mushrooms
4
Remove the roast. Sieve the stock, bring to the boil. Mix flour and 2-3 tablespoons of cold water, stir into the stock and simmer for about 1 minute. Season the sauce to taste. Arrange everything. Serve with parsley potatoes
5
Drink: cool dark beer