Beer-braised Pork on Polenta with Shallots and Carrot Coulis

• Heat the oven to 220°C (200°C in a fan oven),  gas 7.
• Grind 1 tsp salt with the peppercorns, caraway seeds, allspice berries, clove and the marjoram in a mortar. Rub the mixture into the meat.
• Grease the bottom of a roasting tin with oil and place the meat in it with the fat side up.
• Add the vegetables and the bones and roast for about 20-30 minutes.
• Then add the stock and some beer.
• Reduce the heat to 180°C (160°C in a fan oven), gas 4 and braise in the oven for another 90 minutes.
• Baste occasionally with some beer.

To make the polenta

• Place the stock and the milk in a pot with 1/2 tsp salt. Bring to the boil and the gradually add the semolina.
• Cook on a low heat according to the directions on the packet.
• Stir occasionally so the mixture does not stick. Stir in the butter and season with salt and ground black pepper.

To make the coulis

• Cook the carrots in the stock, then cover and leave to simmer for around 15 minutes more until soft.
• Puree finely and if necessary reduce slightly to thicken. Season with salt and sugar.
• Fry the shallots slowly in hot oil for around 10 minutes until golden brown.
• Season with salt and ground black pepper.
• Remove the bones from the roasting dish and puree the gravy.
• If necessary reduce slightly and season with salt and ground black pepper.
• Cut the beer-braised pork into pieces and serve on top of the polenta.
• Add the carrot coulis and drizzle some gravy around it.
• Serve the rest separately.
• Arrange the shallots on top of the meat and serve sprinkled with chives.