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1
Cut the skin length and width wise with a very sharp knife, leaving grid with 1cmX1cm squares.
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2
Preheat your oven to 180u00b0C with fan assistance, 190u00b0C if you don't have this (better with, if possible!).
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3
Rub a lot of salt into the skin, getting into the cuts, not sure about amount, I used 3 handfuls, they ought to be a thin but visible layer within where you scored it. Rub the rest of the roast down with seasoning salt.
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4
Peel and chop carrot and onion into 1 cm slices. Roughly chop garlic.
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5
Heat the butter in a Dutch oven and add the veggies.
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6
When the onion is clarified, add the meat, skin side up, searing it for a minute. (The skin should not be cooked at this point, don't turn it!).
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7
Pour in about 150 ml of beer and bring to a boil.
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8
Add instant gravy and add water until it about halfway up the meat, it should not touch the skin.
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9
Put in the oven for about 2 hours checking on liquid level and adding beer as necessary and check that the rind doesn't burn. The meat should reach 70u00b0C at this stage.
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10
Remove the meat from the pan and drain the Dutch oven into a saucepan through a sieve.
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11
Turn on broiler and return meat to Dutch over and crisp up the rind until resembles crackling (pork rind), taking care not to burn, the time will vary by oven, mine took 5 minutes, but the recipes I saw ranged from 2 to 10 minutes, I would just recommend peaking in every minute or so.
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12
Meanwhile pour in the remaining beer in the liquid and mix the cornstarch with 1/4 cup of water and then add to the liquid until thickens.
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13
Add the sour cream and mix, keeping warm.
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14
When the skin has crisped up, take it out and let it rest for 5 minutes and then slice into 1cm slices and serve with the sauce top. Goes good with potato side dishes and salad.
