Roast pork "Old Bavarian"

Ingredients for 4 servings:

• 1 ½ kg pork belly
• 3 m.-sized onion(s)
• 2 cloves garlic
• 1 tbsp caraway seeds, whole
• 1 tbsp coriander, freshly ground
• salt and pepper
• pepper
• 1 bottle of beer, dark, 0.3 l
• 1 ½ liters of broth, thin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

The day before, make a “cold infusion” consisting of onion and garlic peels, garlic, and 1.5 liters of thin, lukewarm broth. Let it steep overnight at room temperature. The next day, season the meat liberally with salt, pepper, caraway, and coriander. Do not season the rind. Place the meat, onions, and garlic (both with skins on), in the roasting pan, rind side down. Mix the beer with the infusion and pour in until it reaches the rind. Cook in the oven for 20 minutes at 160°C (top/bottom heat). Then turn it over and score the rind in a diamond shape. Increase the oven temperature to 230°C (450°F) until the crust forms (it must form initially) and cracks, then reduce the temperature to 160°C (320°F). Cook for about 3 hours, gradually adding the remaining infusion. If the crust becomes too dark, cover it with aluminum foil. Dumplings or potato salad (without mayonnaise) go well with it.