Pork Belly with Winter Vegetables
Ingredients
- For the roast
- 1 ⅕ kilograms Pork belly
- salt
- 1 tsp peppercorns
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 1 Tbsp Caraway
- 2 medium sized carrots
- 100 grams Parsnips
- 1 stalk Leeks
- 2 onions
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 400 milliliters beer
- parsley (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425°F) convection.
Use a sharp knife to carve the rind crosswise. Crush 1 teaspoon salt with the pepper, the allspice berries, clove, marjoram and caraway seeds in a mortar. Rub the meat well with the spice mixture. Rinse the carrots, parsnip, onions, garlic and leek, then leave whole or cut into large pieces. Rinse the pork bones in cold water. Streak the bottom of a roasting dish with the oil. Place the pork belly in the dish with the rind upward. Add the chopped vegetables and the bones. Slide the roast on the second shelf from the bottom in the oven and cook for 20-30 minutes. Pour in the broth and some beer and reduce the temperature to 180°C (approximately 350°F). Simmer about 1.5 hours more in the oven and if needed add some beer.
If necessary increase the temperature to 220°C (approximately 425°F) again at the end of cooking time so that a crust forms. Finally, take the bones from the sauce and season the sauce with salt and pepper.
Cut the meat into slices and serve with the vegetables and the sauce. Serve garnished with parsley.
