1 kg pork shoulder or belly with rind, 1 large garlic clove, 1 to 2 bunches soup greens, 1 onion, 2 tomatoes, ½ tsp caraway or marjoram, 1 Weihenstephaner Tradition or Hefeweißbier Dunkel, pepper from the mill, salt
Pre-heat oven to 200°C. Crush the garlic clove with ½ tsp salt, rub into the pork and sprinkle with pepper. Place the pork into a roasting dish with the rind facing downwards, pour over ¼ l boiling water and braise in the oven for 20 minutes. Cut the onion into rings, chop the soup greens and dice the tomatoes.
Take out the meat after 20 minutes, score the skin making deep cuts into the fat to make diamond shapes and once again place the pork into the roaster with the skin facing downwards. Place the vegetables around the meat and season with caraway or marjoram. Pour another ¼ l boiling water into the roaster and roast for 45 minutes, occasionally baste the meat with the juices in the roaster. Turn the roast after one hour. Raise the temperature to 250°C and continue to roast for approx. 20 minutes, occasionally basting with Weihenstephaner Tradition. Take out the roast, cover and leave to rest in the oven for approx. 10 minutes. Purée the vegetables in the roaster, bring to the boil and season to taste with salt, pepper and a pinch of sugar. Serve with traditional bread dumplings!