Instructions

1. 1
   Preheat the oven to 170–190°C.
2. 2
   Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side.
3. 3
   Rub salt, pepper and garlic well into the meat.
4. 4
   Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it.
5. 5
   Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220°C for about 1 hour.
6. 6
   As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions.
7. 7
   Roast it for another 30–45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling.
8. 8
   The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy.
9. 9
   Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate.