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Crusty roast

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium/low
Number of people:	12
Ingredients:	3.6 kg pork (pork belly) with rind 6 cloves garlic 4 large carrots (carrots) 3 medium onions 300 g celery 1 small bottle of beer Salt Pepper Ground cumin 1.2 litre of broth

Preparation:

Before cooking, preheat the oven to 180 ° C. There is no need to watch the circulation of above and below heat. Wash the pork and then pat dry. Boil water in a kettle and pour it over the pork. Then cut in a diamond shape. Peel and clean the onions, carrots and celery, then cut them all into 2 -3cm pieces. Chop the garlic finely and mix with oil, salt, pepper and cumin. Then rub this mixture over the entire pork. Place a sufficiently large roasting pan on the stove. You might need to use two heating plates on the stove. Fry until the pork is crusty, then take it out. Put the chopped vegetable around the pork and roast for another 2 hours. During this time the keep pouring the broth on the roast every so often. About 30 minutes before finished pour beer or even better malt beer over it. Finally, remove the roast from the stove and let to rest for a little while. In the meantime, puree the veggies and serve with the roast as gravy. Potatoes, dumplings and sauerkraut go exceptionally well with this dish.