Bavarian-style pork
Description
The recipe won't take much time. Rinse the pork and pat dry. Make small punctures in the meat and insert 1/3 of a garlic clove into each. Make crosswise cuts on the top part of the meat. Cut the fermented apples into wedges, removing seeds and membranes. Rub the meat with coarse salt. Peel the onion and slice into rings. Place the meat in a container, arrange the onion rings, bay leaves, allspice berries, and roasted mustard seeds on top. Insert apple wedges into the cuts on the meat and pour beer over it until the meat is completely submerged. Place under a weight and marinate in a cool, dark place for 3 hours. Remove the meat from the marinade and place it into a roasting bag. Adjust the apple pieces in the slits, remove the spices from the marinade and sprinkle them over the meat. Arrange the onion rings on top as well. Seal one end of the bag and carefully pour in half of the marinade. Seal the other end of the bag and place the whole package onto a baking tray. Pierce several small holes in the bag and roast the pork in the oven at 180°C (356°F) for 2 hours. Then remove it from the oven, cut open the bag, and continue roasting for another 30 minutes at 200°C (392°F). Serve the pork in large pieces on a dish, garnished with salad leaves. Serve hot.