Roast Pork

For the roast pork, place the meat with the pork rind facing down in a Reindl.

Pour the water over it so that the bottom of the pot is covered with about 2 cm of water and put it on the fire for 10 minutes until the pork rind is soft.

Score the pork rind and season with salt and pepper. Pour oil into the pan and place the roast pork in it with the rind facing upwards. Roast in the oven heated to 180 °C for about 1 hour. Keep pouring beer over the roast.

Then add marjoram, garlic, onions and thyme, reduce the temperature to 150 degrees and pour in about 1/2 liter of water. Stew the meat for about 90 minutes. In the last half hour repeatedly brush the crust with honey.

Preparation Tip:

Baked potatoes go best with roast pork!

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