Rinse meat, pat dry, rub well with freshly ground pepper and salt. Cut the pork rind into lozenges with a sharp kitchen knife. Pour 2 cm of hot water into a roasting tin, place the meat with the pork rind facing down. Place 2 medium onions with the skin in 1/2 to 1 cm thick rings, and 3 cloves of garlic cut into slices, on top, sprinkle 2 tbsp of caraway seeds.
After 1/2 hour in the heated oven at 250 °C, turn the roast so that the pork rind is on top. Continue roasting at 200 °C for a total of 1 1/2 hours. Baste diligently! Important: Always detach the roast from the edge and pour in the hot soup gradually, never too much at once!
At the end, brush the pork rind with cold, dark beer or with cold water, so that it becomes nice and crispy.
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