John Myers
Meat: false Duck
The perfect meat: false duck recipe with a picture and simple step-by-step instructions.
- 2 kg Pork belly without a rind but with a bone
- Salt and pepper
- 3 piece Apples – here Grevensteiner
- 3 piece Fresh onions
- 4 Discs Black or farmer’s bread, old and hard
- 1 tablespoon Honey
- 1 tablespoon Soy sauce sweet
- Kitchen twine
- Have the butcher cut a pocket in the stomach and pepper and salt the meat well all around. In my case, the meat was only closed on one side – because of the view.
- Peel the apples and onions. Cut apples into wedges, onions into cubes. Grate the bread. Mix everything together with honey and sauce in a bowl.
- Now fill the pork belly with 2/3 of the mixture and tie it well with kitchen twine.
- Place the meat in a sufficiently large roaster, distribute the rest of the filling around and add approx. 500 ml of water.
- Close the roaster and push it into the oven at approx. 180 degrees. Let it stew closed for three hours.
- Lift the meat out of the roaster and strain the sauce through a sieve. Put the meat back in the roaster and place it open in the oven.
- In the meantime, bring the sauce to the boil and possibly dilute it with a little water, as it is quite strong. As a rule, seasoning is no longer necessary.
- Cut the roast into pieces and serve with the sauce and potato dumplings.
- Tip 9: I had the rind given to me, then cut it into cubes and let it stew in the sauce.
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