Roast Pork Belly
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
- 1 Tbsp freshly chopped parsley
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 in a mortar with the peppercorns, the caraway seeds, the allspice berries, clove and marjoram. Rub the meat well with the spice mixture. Rinse the carrots, parsnip, garlic, onions and leeks, then cut into pieces. Rinse the pork bones in cold water. Coat the bottom of a roasting dish with the oil. Add the roast (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. Then pour in the broth and some beer and reduce the temperature to 180°C (approximately 350°F). Simmer further about 1.5 hours in the oven and, if necessary, repeatedly pour some beer.
If necessary increase the temperature to 220°C (approximately 425°F) at the end of cooking time so that a crust forms. Take the bones from the sauce and season the sauce with salt and pepper.
Cut the meat into slices. Serve with sauce and garnished with parsley.
