Kistenbratl with bread dumplings

➊ Trim the meat the day before and shape it, removing the thin runners from the neck meat, which will be grilled or fried another time. Score the rind lengthways and crossways (not diamond-shaped) so that it is easier to cut afterwards. Now rub the meat with the Kistenbratl spice, wrap it in cling film and leave it to rest in the fridge overnight.

➋ On the day of the crate roasting, bring the meat to room temperature before grilling and heat up the crate. Pour the frying fat from the last crate roast or lard and a sip of beer into the drip pan. Place the pork neck on the grill with the rind facing down and close the crate with the fire pan. Then light a slightly larger fire, as the crate is still relatively cold at this point. Then add wood moderately and continue to heat. After about 1-1 ½ hours, lay the meat on its side, pour the gravy from the drip pan over it and cover the now visible rind with the ribs. Continue to heat moderately, after another 1-1 ½ hours turn the meat over to the other side, pour it over again and cover the visible rind. Also place the pork belly on the grill with the rind facing down; it will stay in the crate for about 2 hours, depending on its thickness. Continue to heat moderately.

➌ When the pork neck has been exposed to the top heat from three sides and has taken on a nice color all around, it is now time for the task that turns a roast into a perfect little box: the rind has to pop. To do this, the rind side of the neck roast is turned upwards. The ribs go to the "common people", the dog or into the trash can...

➍ Now you have to add a lot of fire. It is important to have thin, dry wood available for quick energy at short notice. From now on you have to look into the box more often. As soon as the crust turns black, you have to reduce the heat immediately. This requires a little practice. If you have done everything right, it will be like a popcorn machine and you will be rewarded with lots of great pops.