You’ll Need
For the Pork
1kg boneless pork loin joint with fat cap
1 tbsp Dijon mustard
1 tsp caraway seeds, lightly crushed
1 tsp sweet paprika
1 tsp sea salt
½ tsp black pepper
1 tbsp vegetable oil
For the Beer Gravy
2 onions, cut into wedges
1 carrot, cut into chunks
2 garlic cloves, crushed
300ml dark German beer
200ml chicken stock
1 tbsp cornflour mixed with 2 tbsp cold water
To Serve
Ready-made bread dumplings
Chopped parsley
Optional but dangerous
Warm sauerkraut
Extra beer gravy
A cold Bavarian lager
Method
Score the fat at 1cm intervals without cutting into the meat.
Rub the joint with mustard, caraway, paprika, salt, pepper and oil.
Preheat your air fryer to 200°C.
Place the pork fat-side up over the onion, carrot and garlic in a snug heatproof dish.
Air fry for 15 minutes, then pour the beer and stock around the meat.
Reduce to 170°C and cook for 35-45 minutes, checking from 30 minutes.
Remove the pork when the centre reaches 75°C and rest it loosely covered for 10 minutes.
Stir the cornflour mixture into the roasting liquor and air fry at 195°C for 5 minutes.
Slice the pork and serve in pots with dumplings, gravy and parsley.