Hornado

Instructions

1. Score the pork rind, then rub the meat with the coarse salt, crushed garlic, cumin, oregano and pepper.
2. Cut the onions into wedges and spread them in the bottom of an ovenproof dish, adding a splash of beer.
3. Place the pork on the onions, skin side up, then pour a little beer over the skin to keep it soft.
4. Bake at 160 °C for 2 hours, basting regularly with the cooking juices.
5. Increase the oven to 220 °C for the last 20 minutes to crisp the skin.
6. Let it rest for 10 minutes before carving, and serve with the accompaniments.