Instructions

1. Put the pork with skin side down in a frying pan and cook until crispy, then lightly brown all over. Set aside.
2. Meanwhile, peel and slice the onion, fennel & celeriac, roughly chop the carrot.
3. Cover the base of a deep, ovenproof dish, with the sliced/chopped vegetables, layered on top of each other. Tuck in the garlic clove. Drizzle with oil, season with salt and pepper, scatter half of the fennel seeds over the layered vegetables. Pour over half of the beer.
4. Turn on the oven, setting the temperature to 160°C.
5. When the pork has cooled down a bit, rub it with some oil (or butter) season with salt and pepper and rub it with the remaining fennel seeds. Put the pork on top of the veggies. Add the bay leaf.
6. Cover the dish with a lid or foil then bake for approx. 2 hours, adding the remaining beer after an hour.
7. When the veggies are tender, add the beans and cook for another 20-30 minutes, until the pork meat is soft and the veggies are cooked through.
8. Rest for 5 minutes, before carving. Serve with side dishes of your choice.