By chef Sotiris Iordani.
1 piece of pork leg
3 glasses of black beer
Salt and pepper
Marinate the pork and bake it in a preheated oven, 220 ° C, on top of the broth, along with some water. Gradually lower the temperature to cook up to the center and soften.
From time to time, you moisten the meat by adding black beer towards the end of the process.
You’ll need two and a half hours of baking. In the end, if you do not get enough color, increase the heat of the oven and take care of the meat so it will not dry out. Serve with sautéed vegetables.