Innviertler surbradl

1-2 kilograms of pork meat (marinated in vinegar and herbs)
cloves of garlic as much as you prefer
caraway
salt
black pepper
1 kilogram of potatoes
oil for roasting
beer

Dry marinated meat by dipping the marinade from its surface with a napkin. Heat oil in a casserole and roast every side of meat on high heat. Turn meat with rind upside down in casserole and bake it for 10 minutes in oven at 200 C. Cut rind cross-shaped, season meat with squeezed garlic, coarsely ground black pepper, caraway and bake meat -again with rind upside down- for 1/2 hour. Pour meat juice over meat and put potatoes (peeled and cut in 1 1/2 centimeters thick slices) beside meat in casserole. Add soup or water up to 1 1/2 centimeters and bake meat again for 3/4 hour. You will get a crunchy rind when you turn meat in casserole, pour beer over rind (upside) and bake it in oven at high upperheat during the last 10 minutes.
Combine this dish with a pint of delicate well-chilled lager beer and You will never forget your first "Innviertler Surbradl"!
Pork meat must be marinated in salt, black pepper, juniper berries and garlic 1 day before cooking and stored in a cold place.