Cured Pork Nut

For those who love strawberries:

Place the meat in a large saucepan. Pour water until it is sufficiently covered. Peel the onions, chop coarsely. Add to the meat with bay leaf spice, peppercorns and juniper berries. Bring everything to a gentle boil and simmer for an hour at a low temperature.

Cut cabbage into eighths, chop outer leaves and stem. Blanch savoy cabbage pieces in portions for 4 minutes in boiling hot salted water. Rinse cold and drain well. Peel, rinse and quarter potatoes. Brush cabbage and potato pieces with oil, season with salt and pepper and layer in the fat pan of the oven. pour a quarter of strained beef broth.

After the cooking time, lift the pork nut out of the clear soup and let it cool a little. Score the pork rind in a diamond shape with a sharp kitchen knife, rub all over with pepper and lard with the cloves.

Place the meat with the rind facing upwards on the roasting rack and place it in the oven heated to 200 °C. Place the pan with the vegetables underneath. Place the fat pan with the vegetables underneath. Roast for approx. 55 min. 15 minutes before the end of the cooking time, brush the pork rind with beer. Serve the meat and vegetables together.

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