Schwärtelbraten

Score pork rind in a diamond shape almost to the meat. Insert cloves at equal intervals at the intersections.

Place the meat in a roasting pan with the pork rind facing up. Add the quartered onion and the bay leaves. Crush the garlic clove, stir it with the paradeis pulp, mustard, honey, spices and a little beer. Brush the roast with part of this sauce, pour half of the salted water and put the whole thing in the oven heated to 180 °C. Brush from time to time with the remaining sauce. After an hour, increase the temperature to 220 °C and continue roasting for about 1/2 hour. Add the roast stock with the remaining boiling salted water and baste the meat repeatedly with the gravy.

To make the crust nice and crispy, brush it a few times with the remaining beer during another 10 min of roasting time. If necessary, turn the oven up to 250 °C for a few minutes or, if available, turn on the broiler briefly. Remove the roast, let it rest for a while before slicing and in the meantime bring the roast stock to the boil with a little water, pour through a sieve, season and serve with bread dumplings, sauerkraut or potato salad.

Tip: Always use aromatic spices to refine your dishes!

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