Roast Pork Belly

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Roast Pork Belly
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
For the roast
1 ⅕ kilograms Pork belly
salt
1 teaspoon peppercorns
½ teaspoon allspice
1 cloves
1 teaspoon dried marjoram
1 tablespoon Caraway
2 medium sized carrots
100 grams Parsnips
1 stalk Leeks
2 onions
2 garlic
400 grams Pork bone
1 tablespoon vegetable oil
250 milliliters Beef broth
400 milliliters beer
1 tablespoon freshly chopped parsley
How healthy are the main ingredients?
LeekParsnipparsleymarjoramsaltcloves

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F) convection.

2.

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.

3.

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.

4.

Cut the meat into slices. Serve with sauce and garnished with parsley.