Preheat the oven to 175 degrees and Pat the meat dry with a paper towel.

For the crust to be successful, you need to score the rind down to the fat layer. First, cut strips from top left to bottom right, and then run the knife across the rind from top right to bottom left in strips about 1.5 centimeters wide. In this way, the typical rhombuses are created.

Then rub the prepared meat on all sides with salt, pepper, rose paprika and cumin seeds.

Place the roast meat in the lightly greased roasting pan with the rind facing up and place in the oven on the middle rack.

Now peel the onion and cut it into coarse pieces. The leek is washed and cut into wide rings. And when you have cleaned the carrot, you can cut it into large cubes. Slice a small piece of celeriac.

After the pork has pre-fried for about 10 minutes, take the roaster out of the oven again briefly.

Spread the vegetables around the meat and pour the roast pork with dark beer. If the liquid is about 1.5 cm high in the roaster, this is sufficient.

Now return the roaster to the oven, where it should remain for about 1.5 hours. Periodically pour dark beer over the roast. To get a better crust, you can also spread a bit cold water over the skin part every now and then.

When the meat is cooked, turn off the bottom heat. Remove the roaster briefly from the oven to remove the ingredients for the beer sauce and grill the pork rind at 200 degrees top heat. You must not grill the rind too long, otherwise the crust will burn and turn black!

For the sauce: Before grilling the pork roast in the finish on top heat, pour the roasting liquid from the roasting pan into a separate small pot. Also remove the vegetables and place them in the roasting liquid. Now put the pork roast back in the oven without ingredients. Put the pot with the roasting liquid and vegetables on the stove. Pour in some more of the dark beer and let the gravy reduce. After about 10 minutes, the fund is creamy. Now it is passed through a sieve and the delicious beer sauce is ready. It can be poured into a sauce boat for serving.