Bavarian Roast Pork with Crackling

Preparation

• 1
  Preheat oven to 175 °C top and bottom heat. Wash and peel carrots and onions. Cut two onions and one carrot into small pieces. Score the roast crackling in a diamond pattern. Season the pork roast with crackling generously with salt and pepper and cook it with the already chopped carrot and onion pieces for 1 1/2 hours in a greased roasting pan in the oven. 20 minutes before the end of this cooking time, pour the dark beer into the roasting pan and then increase the oven temperature to 225 °C top and bottom heat.
• 2
  Meanwhile, prepare the bread dumplings or potato dumplings (depending on personal preference) according to the manufacturer's instructions and keep warm until serving. Now cut the remaining carrots into small cubes. Then halve the remaining onion and cut it into strips. Afterwards, fry both vigorously in hot oil. Then add the sauerkraut and let everything simmer well with the lid on for 15 minutes over low heat. Afterwards, add the frozen parsley to the sauerkraut and stir.
• 3
  Now remove the finished pork roast with crackling from the roasting pan and keep warm until serving. Strain or pour its roasting liquid into a measuring cup and add 300 ml of water. Then mix cornstarch with 2 tablespoons of water and add this to the boiled roasting liquid, stirring constantly, so that a slightly thickened gravy can form. Season the gravy with salt and pepper. Finally, slice the finished pork roast with crackling and serve together with sauerkraut, dumplings, and gravy.