Franconian Roast Pork with Savoy Cabbage Vegetables

1. rinse the meat, dry it and score the skin in a diamond shape with a sharp kitchen knife: Mix salt and pepper, finely chopped rosemary, sage and garlic, liquid honey, tomato ketchup and mustard with 1 tbsp. beer to make an herb mixture and brush it on the pork shoulder. Let the herb mixture soak in and mix the rest with the remaining beer. Remove the peel from the celery, carrots, parsley roots and onions and chop coarsely, remove the stalk from the tomatoes and cut the flesh into quarters.

Heat the butter and brown the meat on all sides so that the pores close, remove the meat from the roasting tin, add the vegetable cubes to the roasting fat, braise briefly, add beer and water, place the roast on top and place in the oven heated to 190 degrees Celsius, sprinkle with the beer and spice mixture and later with the roast stock. After about 2 1/ 2 hours, the roast pork is cooked and kept warm at about 80 to 90 degrees.

Drain and degrease the sauce, boil a little bit, maybe add some beer and thicken slightly with a little bit of cornstarch.

Remove the outer leaves and the central stalk from the cabbage, rinse it, cook it in boiling salted water, drain it in a sieve, cool it, squeeze it well and chop it as finely as possible, cut the bacon into cubes, remove the skin from the onions and cut them into fine cubes.

glasi in it

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