Summary

Ingredients

• 500 g roast pork (pork breast with rind)
• 3 cloves garlic
• 1 bunch soup greens
• 200 ml broth
• Salt and pepper, black from the mill
• 4 clove (s)
• some beer to brush on

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Instructions

1. Cut the rind into a diamond shape. Boil water about 4 cm high in a medium-sized saucepan. Place the meat with the rind down and cook the fat covered for about 20 minutes.
2. In the meantime, peel the garlic cloves and cut them in half lengthways. Clean, wash, peel and roughly chop the soup vegetables. Preheat the electric oven to 200 degrees.
3. Take the meat out of the pot, drain and let cool down a little. Then rub the garlic, salt and pepper. Place the garlic halves and the cloves between the lozenges on the rind.
4. Place the piece of meat in a flat roasting pan with the rind facing up. Pour in the broth. Place on the middle shelf in the preheated oven and fry for 30 minutes.
5. Then add the soup vegetables and cook everything for another 40 minutes at 225 degrees.
6. Brush the rind with beer 10 minutes before the end of the cooking time.
7. Even after the rind has been cooked out, the pork breast meat is fatty and juicy.
8. That`s why dry side dishes like boiled potatoes go best with it!