Viking roast with beer sauce and crispy crust

Name: Viking roast with beer sauce and crispy crust
Cook time: 5 h 35 min
Total time: 5 h 35 min
Yield: 10
Ingredients: 5 Onions; 2 Carrots; 3 kg Roast pork ham with rind (order in advance from the butcher); 1 TABLESPOON Juniper berries; 4 TABLESPOONS Bay leaves; 5 Stem/s Thyme; 7-10 Tbsp Pepper; 50 g liquid honey; 2 bottle(s) (500 ml each) dark beer (e.g. Köstritzer); 30 g Cornstarch; 7-10 Tbsp Salt

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

You can easily make the croutons on the juicy pork with honey-herb seasoning from the crisply baked rind

COOK TIME
335 mins

TOTAL TIME
335 mins

Ingredients

Servings: 10

5 Onions
2 Carrots
3 kg Roast pork ham with rind (order in advance from the butcher)
1 TABLESPOON Juniper berries
4 TABLESPOONS Bay leaves
5 Stem/s Thyme
7-10 Tbsp Pepper
50 g liquid honey
2 bottle(s) (500 ml each) dark beer (e.g. Köstritzer)
30 g Cornstarch
7-10 Tbsp Salt

Directions

1
Onions peel and quarter. Peel, wash and roughly chop the carrots. Wash the meat, cut the rind diamond-shaped.
2
For the spice paste, crush juniper berries coarsely. Coarsely crumble bay leaves. Wash thyme, shake dry, pluck leaves. Mix everything in a bowl with 1 tsp. pepper and honey. Rub the meat side of the roast (not the rind!) with it. Place on the fat pan. Spread onions and carrots around it and pour on half of the beer. Braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 4 hours.
3
After approx. 2 1⁄4 hours pour on the remaining beer. After approx. 4 hours, switch the oven on (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Fry rind for approx. 20 minutes until crispy.
4
Remove the meat from the stew stock, cover and let it rest for a short time. Pour the braising stock through a sieve into a pot and bring to the boil. Stir starch and approx. 5 tbsp. water until smooth. Bind the braising stock with it. Season sauce with salt and pepper.
5
Remove the rind from the roast. Remove fat layer, break rind into pieces. Cut meat thinly, arrange and sprinkle with crispy rind. Add the sauce.