Roast Pork Crust

Chop the garlic clove, crush with the salt and mix with pepper and cumin. Rub it into the meat. Preheat the oven to 200 °C. Coat the broiler with oil.

Cut the onion into eighths, put it with 1/2 liter of hot water into the fat pan of the oven and put it on the lower shelf. Place the meat, pork rind side down, on the roasting rack above and roast for one hour. Remove the skin from the potatoes, rinse and cut into 1 cm slices. Remove the meat from the oven and score the pork rind in a diamond shape. Turn the heat down to 180 degrees.

Place the potato slices in the fat pan and the roast with the pork rind facing upwards on the roasting rack. Cook the meat and potatoes for another hour.

In the last 20 minutes, baste the roast a few times with the beer. Rest the roast for 15 minutes, cut it into pieces and serve it with the potatoes and the roast stock. It goes well with Brussels sprouts.

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