Ingredients
for the roast:
3 1/2 lb pork shoulder, salt, 1 tablespoon spice mixture, 1 heaping teaspoon marjoram, 3/4 cup beer, 3 oz bacon
for the cabbage:
2 lb red cabbage (white if preferred), 4 tablespoon oil, 2 tablespoon sugar, 1/2 head red onion, 1 level teaspoon salt, 1/2 teaspoon ground caraway seeds, 1/2 teaspoon ground black peppers, 3/4 cup champagne, 1 tablespoon vinegar
for the side dish:
1 egg, 3/4 cup milk, 5 oz grated cheese, 2 oz streaky bacon, salt, dash of ground nutmeg, 1 1/2 lb potato
to coat the casserole:
butter

Remove the bones from the meat. A few hours before preparing it, rub in with salt, the spice mixture and marjoram. Avoid the skin as much as possible. Place it in a casserole and bake over medium heat, rubbing occasionally with bacon strips dipped in beer. In about 1 1/2 hours the skin will become crispy and red, the meat tender and soft. When done, place the meat on a cutting board and let it sit for 10-15 minutes before slicing it. Add 3 oz beer to the remaining oil and boil until all the meat pieces become loose from the bottom of the casserole. Strain and serve it on the side. Cut out the
stem of the cabbage and shred the entire head. Heat the oil in a pot and melt the sugar in it until light brown. First mix in the onion, peeled and finely chopped, then the cabbage. Add salt, caraway seeds and black pepper then cook, covered, for about 25 minutes until tender. Stir occasionally. When half done, add the champagne, then, just before done, the vinegar. For the side dish mix the egg with the milk, the grated cheese and the cubed bacon. Add a dash of salt and the nutmeg to taste. Peel the potatoes and shred into very thin slices – as for chips. Carefully mix the raw potato chips with the cheese mixture, then pour evenly into a casserole. Bake on medium heat for 45-50 minutes. Cut into large squares before serving.

Preparation time: 2 hours 30 minutes + marinading time
One serving: 4640 kJ/1110 kcal