Roast Pork with Dark Beer Sauce
2 ½ pounds boneless pork shoulder (with skin)
Freshly ground pepper
1 teaspoon dried marjoram
1 clove garlic
1 bunch soupgreen
¼ cup of crust of rye bread
1 ¼ cups dark beer
Heat the oven to 385°F. Wash the meat and dab dry. Season the meat with salt, pepper and marjoram and place inside a roasting tin.
Pour 1 cup of hot water over the meat and roast on the middle rack of the oven for 30 minutes.
Peel the onion and the garlic and cut both in half. Trim, wash and peel the soupgreen and chop coarsely. Wash the tomato.
Add the vegetables and the bread to the roasting tin, pour 1/3 of the dark beer over the meat and vegetables and reduce heat to 350°F. Roast the pork for 45 minutes, turn over and continue to roast for 30 minutes while basting frequently with the remaining beer and the roasting juices.
Remove the meat from the tin and place onto a grill, putting the roasting tin below to catch any juices. Roast the pork for 15 minutes until the meat is brown and crispy.
Strain the sauce through a fine colander and return to the roasting tin. Place the roasting tin on the cooker and bring the sauce to a boil.
Cut the pork into slices, place on warm plates and pour the sauce over the pork. Serve with potato dumplings and cabbage salad with bacon.