Roast pork in dark beer sauce

Preparation:

Score the rind and rub the roast with salt, pepper and caraway seeds. Chop the greens and place in a roasting tin together with the roast (crust facing upwards). Cook in a preheated oven at medium heat for approx. 35 minutes at 180°C fan oven. Roast for a further 10 minutes with top heat until the crust is crispy.

Keep the roast and vegetables warm. Pour the liquid into a pan and bring to the boil. Add the dark beer and reduce. Season with salt, pepper and caraway seeds. If necessary, add a little flour to thicken. Serve with bread dumplings and coleslaw.