Summary

Ingredients

• 1 kg pork belly, (Wammerl)
• 0.5 kg ½ roast pork with rind (fat or lean as desired)
• 4 bones, (meat bones)
• 2 medium onion (s), peeled, quartered
• 3 carrot (s), peeled, cut cm diametergonal pieces
• 3 clove (s) garlic
• 2 tablespoon caraway seeds
• 1 teaspoon, heaped oregano
• 1 teaspoon, heaped marjoram
• 1 teaspoon paprika powder, smoked
• 1 bunch parsley, roughly chopped
• Salt, from the mill
• Black pepper from the mill
• 1 celeriac, (depending on taste)
• 250 ml vegetable broth or meat broth
• 300 ml beer, light or dark
• 0.5 ½ potato (s), grated (to bind the sauce if necessary)

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Instructions

1. Take the meat out of the refrigerator at least 1 hour before preparation.
2. Fire up the wood stove.
3. Wash the meat, pat dry, cut 1 clove of garlic in half and rub the meat with it. Season with salt, pepper, caraway seeds, oregano, marjoram and smoked paprika (amount depending on your taste. I really give gas!)
4. Place the rind side in the roasting pan and pour in enough water to cover the rind. Seal tightly with aluminum foil and place in the preheated wood stove.
5. This process softens the rind and can then be easily cut into the Bavarian diamond pattern. Leave inside for 30-45 minutes.
6. In the meantime, peel and quarter the onions, peel the carrots and cut them diagonally into pieces approx. 3 cm long, peel the celery and cut into larger cubes, you don`t need to pluck the parsley, just cut it roughly from the beginning of the leaves and leave it that way . Just peel the rest of the garlic.
7. Remove the meat and cut into the diamond pattern and then put it back into the puree with the rind facing up. Meat bones with it and the vegetables. If you like, you can add a few potatoes (quartered). It is important that there is never too much liquid inside. This should be almost done in order to create a nice roast, which then brings the flavor to the sauce. Top up regularly with vegetable or meat broth. Never forget to re-fire. Pour the sauce over regularly (every 15 minutes) (meat and vegetables). Watch out for the heat so that the rind does not finish too quickly and especially the rear part (where the heat is higher) does not turn black. This just brings a bit of experience and it is better to check it out more often. It`s also fun when you open the door and the great smell flows towards you again and again!
8. After an hour I don`t add any more broth, just beer (light or dark, depending on your taste).
9. In the last half hour, I increase the amount of liquid so that more sauce comes out. Again and again turn the vegetables and also make sure that the meat is browned all around and has to be turned over and over again. Make sure that the rind is no longer in the liquid so that it becomes nice and crispy.
10. When the meat is ready (approx. 2 hours depending on the size and heat in the oven) and the crust really shouldn`t be crispy (which really only happens very rarely), then briefly power with wood and pour cold beer over the rind and watch out !!! The best crust can be there after just two minutes. Often you can hear it really crack. Don`t worry, no one has exploded yet.
11. Because of the sauce there are now different views. We usually take them that way. The pure ones on the table and everyone dips with his meat and dumplings. If you like the sauce thicker, you are welcome to add half or whole finely grated potatoes, which then create a great bond and are therefore natural.
12. I always have bread dumplings and potato dumplings as a side dish, sauerkraut is also a must and a nice salad (cucumber, tomato or leaf, whatever you like).