Roast pork with malt beer sauce is a hearty dish for a Sunday dinner with many guests.
Ingredients for 1 roast
- 2 kg pork leg with crust
- 2-3 carrots
- 2 onions
- 0.75 l clear broth (instant broth also possible)
- 3 tbsp honey
- 200 ml malt beer
- 1 bunch marjoram
- 1 tbsp mustard
- Salt pepper
- 1/2 cup cream
- sauce binder
Preparation of roast pork with malt beer sauce
- Score the rind from the leg. Then season the meat with salt and pepper and place in a roasting pan. Wash the carrots and onions, cut them into small pieces, and add to the pork leg. Fry the whole thing at 200° (gas mark 3) for about 2 hours.
- After 30 minutes of roasting, pour 1/4 liter of broth over the leg. Gradually add another 1/4 liter of broth over time.
- 15 minutes before the end of the roasting time, mix a marinade of honey and malt beer and brush the meat in the oven with it.
- After about 2 hours, remove the roast and pour the remaining stock through a sieve and then strain.
- Add the rest of the broth and the marjoram to the stock and let it simmer for a while.
- Then thicken the sauce with the sauce thickened and refine with a dash of cream.
- Season with salt and pepper.
