Prepare the Pork Belly: Season the pork belly with salt and black pepper.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Brown the pork belly on all sides until it develops a golden crust.

Add Aromatics: Peel and chop the onions.

Peel and crush the garlic cloves.

Add the onions and garlic to the pot with the browned pork belly.

Season with additional salt, black pepper, thyme, and paprika.

Simmer with Beer: Pour 300-400 ml of beer into the pot.

Bring the liquid to a boil, then reduce the heat to low.

Cover the pot and let it simmer for 45-60 minutes, until the pork belly is tender and infused with the flavors of the beer and spices.

Prepare the Mashed Potatoes: Peel and cut the potatoes into chunks.

Place the potatoes in a pot of salted water and bring to a boil.

Cook until the potatoes are tender, then drain.

Mash the potatoes with milk, butter, and a pinch of salt until smooth and creamy.

Stir in the chopped dill for added flavor.

Serve: Once the pork belly is tender, remove it from the pot and slice it into portions.

Serve the pork belly with the beer sauce and a side of creamy mashed potatoes.