Today Helmut Gote presents a traditional German dish that cannot hide its Bavarian side. It is prepared with caraway seeds. Also, you should not take Kölsch or possibly Pils for the sosse, but rather a dark lager. A good pork roll roast needs good preparation and it wants to be well seasoned. Helmut Gote also advises to choose the cooking temperature exactly.
The pork belly should be prepared by the butcher, so remove the rib bones (but take them with you) and the pork rind as well, but not the fat layer. On it you have a square piece of meat, about two centimeters thick, that you now season on the side where the ribs were, with salt, pepper and the coarsely ground caraway. On top of that you sprinkle as much of the plucked marjoram leaves that the meat is covered. Roll up the meat in the direction in which the ribs were placed and tie it together at a distance of about two centimeters: tightly, but not so tightly that the twine already presses into the meat. Finally, also tie it tightly from scratch in the longitudinal direction, so practically like a postal package.
Roast this round package of meat until nicely browned on all sides, seasoning with salt and pepper, then remove and place in an oven-proof baking dish, if you have taken the ribs with you, add them. Deglaze the pan with half the beer, bring to the boil and pour over the rolled roast,
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