John Myers
Meat: Garlic Crust Roast
The perfect meat: garlic crust roast recipe with a picture and simple step-by-step instructions.
- 500 g Fresh pork belly with rind
- 2 piece Fresh onions
- 8 piece Garlic cloves
- 2 teaspoon Freshly ground caraway seeds
- 1 teaspoon Black pepper from the mill
- Water
- 1 teaspoon Tomato paste concentrated three times
- 1 tablespoon Flour butter *
- Salt and pepper
- Sugar
- Soy sauce dark
- Have the butcher cut into the rind square (1 x 1 cm).
- Peel the garlic and cut into half slices. Use a sharp knife to cut pockets along the incised rind and fill each of them with a piece of garlic. Then sprinkle the meat with ground caraway seeds.
- Peel and roughly dice the onions. Place the meat in a pan and spread the remaining garlic slices and onion cubes around the meat. Sprinkle a teaspoon of pepper and ground caraway seeds on top and fill up with about 300 ml of water.
- Put the lid on the pan and let it simmer for about 1.5 – 2 hours at 180 degrees circulating air. The liquid should evaporate and the onion / garlic pieces should take on color. Only then pour more water. This gives the sauce a wonderful dark color.
- Take the meat out of the pan and place it under the grill for about 15 minutes. The rinds begin to pop and become really nice.
- In the meantime, stir in tomato paste and flour butter into the sauce. If necessary, dilute a little and season with salt, pepper and sugar. Even a dash of soy sauce can’t go amiss.
- The sauce is also done here, because pieces of onion and garlic should be visible. If you don’t like that, you can strain the sauce through a sieve and then season to taste.
- There was also my Franconian potato dumplings (dumplings: Franconian potato dumplings according to Bauer Link from Winkelhaid)
- * Link to https://www./tipp/1390/Binden-von-Sossen-ohne-Chemie.html
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