For the bean roast of the pig’s head, rub the pig’s head well with salt, ground caraway seeds and crushed garlic. Brown on all sides in hot lard and place in a casserole dish. In the remaining drippings, fry the coarsely chopped onions and dust lightly with a little flour. Add the tomato pulp, fry well, deglaze with white wine and pour in beef broth.
Bring to a boil and pour over the roast. Add the beans and braise the meat in the preheated oven at 180°C for about 80 minutes. Take out the meat, carve it and keep it warm. Season the beans with salt, a little sugar and savory, arrange on plates and place the sliced bean roast of the pork neck on top.
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