Roast pork crust in malt beer-honey sauce

Name: Roast pork crust in malt beer-honey sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 2 kg Roast pork from the leg, with rind; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Onions; 200 g Carrots; 1 l clear broth (instant); 3 TABLESPOONS clear honey; 200 ml Malt beer; 1.2 kg Leeks (leek); 800 g Mushrooms; 1 collar Marjoram; 70 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 1 TABLESPOON Mustard; 2-3 TABLESPOONS dark sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

2 kg Roast pork from the leg, with rind
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Onions
200 g Carrots
1 l clear broth (instant)
3 TABLESPOONS clear honey
200 ml Malt beer
1.2 kg Leeks (leek)
800 g Mushrooms
1 collar Marjoram
70 g Butter or margarine
40 g Flour
250 g Whipped cream
1 TABLESPOON Mustard
2-3 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat, dab dry and cut the rind with a knife in a diamond shape. Rub the meat with salt and pepper. Peel and quarter onions. Clean, peel and roughly cut carrots into pieces. Put the meat in a roasting pan or on the fat pan of the oven, spread vegetables around it. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 2 hours. After approx. 30 minutes pour on 250 ml stock.
2
Pour on 250 ml stock gradually. 15 minutes before the end of the roasting time, mix honey with beer and pour over the roast. Clean and wash the leek and cut it diagonally into pieces of approx. 1 cm width. Wash and clean the mushrooms, possibly halve depending on size. Bring 500 ml stock to the boil, cook the leek for about 8 minutes. Wash marjoram, dab dry, put something aside for garnishing. Finely chop the rest. Drain the leeks in a sieve, collecting the vegetable water. Heat 40 g fat in a saucepan, sweat flour in it while stirring. Add cream and vegetable water bit by bit. Add marjoram and simmer for about 5 minutes. Heat 30 g fat in a pan, fry the mushrooms for about 5 minutes. Stir mustard into the cream sauce and season with salt. Add leek to the hot sauce. Season mushrooms with salt and pepper.
3
Add cream and vegetable water bit by bit. Add marjoram and simmer for about 5 minutes. Heat 30 g fat in a pan, fry the mushrooms for about 5 minutes. Stir mustard into the cream sauce and season with salt. Add leek to the hot sauce. Season mushrooms with salt and pepper. Take the roast out of the roaster, keep warm. Put the roast stock through a sieve into a pot. Degrease the sauce and bring to the boil. Stir in the sauce thickener and let it simmer for about 1 minute. Season to taste with salt and pepper. Cut the roast into slices. Serve with leek vegetables and mushrooms. Garnish with marjoram
4
Put the roast stock through a sieve into a pot. Degrease the sauce and bring to the boil. Stir in the sauce thickener and let it simmer for about 1 minute. Season to taste with salt and pepper. Cut the roast into slices. Serve with leek vegetables and mushrooms. Garnish with marjoram
5
With 8 people: