Perfect every time.

1.5 kg mildly pickled leg of pork with rind, 1 clove garlic, 1/4 fennel bulb, 1/2 bunch basil, 2 tblsp. honey, 1 tsp. tomato ketchup, 1 tblsp. medium hot mustard, 1/2 tsp. cayenne pepper, 1/4 tsp. thyme, About 1/2 liter beer

1. Cut lines into the rind of the pork so that a diamond-shaped pattern is formed. Peel the garlic, then put it through a garlic press. Trim the fennel, wash the basil, pat dry, and slice both very finely. Carefully stir together the garlic, fennel, basil, honey, ketchup, mustard, cayenne pepper and thyme to form a marinade.

2. Spread the marinade evenly over all the sides of the meat. Place the lid sideways on top of the roaster, and pour 150 ml of the beer into the Saft-O-Matic to begin with. Place the roaster in a preheated 170 degrees oven for about 60 minutes, refilling the beer in the Saft-O-Matic from time to time.

3. After the cooking time has elapsed, remove the lid and continue roasting at 200 degrees for about 60 minutes longer, adding more beer when needed.

Serve with: Potato salad, white cabbage, oven-baked potatoes.

To make a tasty gravy, pour 1/2 liter beef fond into the roaster to deglaze, scraping up the roasting juices thicken the gravy with some flour, and season with caraways, pepper and salt. Cuts are made into the rind of the roast to prevent its surface from shrinking during cooking and causing the meat to curve upward.