Piglet roulade

4 slices of lean EIFEL pork belly are each spread with 1 tbsp sweet mustard, topped with a slice of EIFEL Premium ham and 2 tbsp sauerkraut and sprinkled with salt and pepper. The whole thing is rolled into a roulade and secured with twine. Fry well on all sides in 2 tablespoons of heated lard. Deglaze with 1/4 l dark beer, add a little more water if necessary. Add 8 lightly crushed juniper berries and 1 bay leaf and cook over a low heat for 40 minutes. Remove the roulades, thicken the sauce with sauce thickener and refine with sour cream.