Trim excess fat from pork. Stick cloves in onion, and put in large pan with beer, bay leaf, salt and pepper. Bring to a boil and add pork. Cover and simmer over low heat 1.1/2 hours. Turn pork in beer mixture 2 or 3 times.

Drain and reserve stock. Cool 30 minutes. Preheat oven to 400°F. Brush pork with beaten egg yolks. Coat heavily with bread crumbs. Place in shallow pan. Bake 30 minutes, basting frequently with beer stock.