At the beginning, cut the pork rind into small pieces. When doing this, place the kitchen knife very evenly so that no hole is made in the pork rind.
Score the pork rind evenly in lozenges down to the meat, preferably with a cutter (blade knife, graphic need) or scalpel. Rub meat on underside with salt and place on juice pan.
Apply salt rub to the incisions in the pork rind. Roast the meat in the heated oven at 175 degrees Celsius on the 2 groove from the bottom for 2 and a quarter hours.
After 1 1/2 h extinguish with beer. Add halved potatoes and onions, mustard and cinnamon, continue roasting for 3/4 hour.
Roast meat on a baking tray for another 20 min at 250 degrees Celsius. Remove greens, dissolve gravy with tap water.
Strain stock, degrease, thicken. Season with pepper and jelly, put on the table with greens and roast.
Meat: Sear the meat at 225 °C for 50 minutes at the beginning, then remove the crust from the meat with a long kitchen knife, put it aside, cut the fat remaining on the meat again, season it and sizzle the roast for another 50 minutes. Finally, put the crust on the meat again and let it rest in the oven for 20 minutes.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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