Roast Pork with Apricots and Honey

Preheat the oven to 220°C (approximately 425°F). Soak a clay baking pot with water.

Cut a diamond-shaped pattern into the pork rind and season the meat well with salt, pepper and cumin. Brush with 1 tablespoon honey. Place into the clay pot with the rind side down. Add 200 ml (approximately 3/4 cup) water and pour in some beer. Cover and roast for 45 minutes in the preheated oven.

Peel and chop the onions and garlic. Rinse the apricots, cut in half, remove the pits and mix with the remaining honey. After 45 minutes of cooking turn the meat over, pour in some more beer, cover and cook for another 45 minutes. Add the onions, garlic and apricots after about 30 minutes.

Remove the cover, pour in the remaining beer, raise the oven temperature to 250°C (approximately 475°F) and roast for about another 30 minutes until crispy.

Remove the meat from the pot and cut into slices.