Roast Pork with Vegetables

Preheat the oven to 180°C (approximately 350°F).

Peel the onions, carrots and celery and coarsely chop. Rinse the garlic and cut horizontally. Heat a roasting pan with oil and place the vegetables inside. Saute until golden brown for about 20 minutes. Then take out of the oven and pour in 250 ml (approximately 1 cup) of water. Rinse the meat, pat dry and place with the rind side down into the liquid. Season the flesh side with salt and pepper and simmer for about 30 minutes in the oven. Remove the roast and cut into the soft rind. Lay the rind upwards, season again with salt and pepper, pour some beer and cook in the oven for another 2 hours. Gradually pour in the remaining beer and, as required, a little water.

Finally, if necessary, take the roast out of the cooking liquid and place on the grill in the oven. Increase the oven temperature to 240°C (approximately 450°F) to get a nice crust.