Cut the rind into a diamond shape. Soak the rind (not the meat) for 2 hours. Pat the meat dry, season with salt (especially between the incisions) and pepper. Fry in oil on all sides in an ovenproof roaster, just not on the rind. Take the meat out of the roaster. Sauté the half onion rings in the meat fat until they are light golden yellow. Place the meat on top with the rind facing up. Place in the oven, preheated to 200 ° C, and pour some pilsner on top (do not pour over the meat for the first half an hour, otherwise it won`t get crispy). Over time, pour a total of 0.5 l of Pils over it. The roast must stay in the oven for about 2.5 hours. After half an hour, reduce the temperature to 180 ° C. Water the meat over and over again, otherwise it will get dry. After the cooking time, take the meat out of the roaster and let it rest for a while. Puree the sauce with the magic wand, possibly extend it with a little water if it is too thick. Season to taste with salt, pepper, possibly a little nutmeg.
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