Roast pork with caraway

Ingredients for 4 servings:

• 1 kg pork belly, lean
• ½ tsp salt
• ½ tsp pepper
• 1 tsp caraway seeds
• 1 large onion(s), peeled and quartered
• 1 large carrot(s), peeled, trimmed and diced
• 1 stalk(s) leek, washed and cut into rings
• 1 slice(s) celery, peeled, cleaned and diced
• 2 cloves garlic, peeled
• 1 bay leaf
• ½ tbsp butter
• 1 tbsp soy sauce
• ½ liter of water, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut diamond-shaped cuts into the rind of the pork belly. Rub the meat with salt and pepper and sprinkle caraway seeds into the cuts in the rind. Pour one-third of the hot water into a casserole dish, add the meat rind-side down, and add the onions, garlic, bay leaf, and root vegetables. Roast the whole thing in an oven preheated to 200 degrees Celsius until the water has evaporated. Turn the meat over, add the remaining water, and roast for a total of 75 minutes. Remove the roast from the pan and slice. Season the gravy with salt, pepper, butter, and soy sauce, and serve separately with the roast. A little beer can also be added to the water.