Summary

Ingredients

• 1 ½ kg pork belly
• 3 medium onion (s)
• 2 cloves garlic
• 1 tablespoon caraway seeds, whole
• 1 tablespoon coriander, freshly ground
• salt and pepper
• pepper
• 1 bottle beer, dark, 0.3 l
• 1 ½ liter broth, thin

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Instructions

1. Make a cold extract the day before, consisting of onion and garlic peels and garlic and 1.5 liters of thin, lukewarm broth. Let it steep overnight at room temperature.
2. The next day season the meat with salt, pepper, crumbs and coriander. Do not season the rind.
3. Place the meat with the onions and garlic (both with the skin on) in the roasting rack, rind facing down. Mix the beer with the extract and pour in up to the level of the rind.
4. Cook in the oven for 20 minutes at 160 ° C top / bottom heat. Then turn it over and cut into the rind in a diamond shape.
5. Turn the oven up to 230 ° C until the crust forms (it has to form in the beginning) and pops, then turn down to 160 ° C. Cook for about 3 hours, gradually adding the remaining extract. If the crust gets too dark, cover it with aluminum foil.
6. Serve with dumplings or potato salad (without mayonnaise).