Bavarian roast with roasted vegetables

Ingredients for 4 servings:

• 1 kg pork belly with rind
• 4 tsp salt, medium coarse
• 2 tsp spice mix (grill or roast or spit roast spice)
• 2 carrots, halved or quartered lengthwise and then cut into pieces
• 1 bell pepper(s), red in large pieces
• 4 small onions, peeled and quartered
• 4 medium-sized potatoes or 8 small ones, peeled and cut into pieces (slightly larger than walnuts)
• 4 clove(s) garlic, just peeled
• ½ tsp caraway seeds, whole
• ½ tsp marjoram
• ½ tsp thyme
• 1 tsp oil
• ½ tsp salt, coarse
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

everything from one bowl and only very little effort

Wipe a roasting pan (Reindl) – a good bit larger than the piece of meat – with a little oil, then cut the meat crosswise, about 1 cm apart, on the skin side. If possible, cut through the fat, but not into the meat. This doesn’t always work, but it’s not a big deal. Preheat oven to 175°C (350°F). Add all the vegetables to the pan, along with the caraway seeds, thyme, garlic, half a teaspoon of coarse salt, and a little oil. Mix everything together in the pan and then make a hollow in the center. Rub the meat on the “skinless” sides with the spices and 2 teaspoons of salt. The more thoroughly it’s rubbed in, the more flavorful it will be. On the skin side, rub in a teaspoon of salt, gently slicing it into the cuts, and then spread a teaspoon over the skin to crisp it up. Then place the meat in the hollow among the vegetables and place everything in the oven for an hour, using a fan oven if you have one. After an hour, transfer the vegetables to a shallow, ovenproof dish and return the meat to the oven for another hour. 15 minutes before the end of cooking, return the dish with the vegetables to the oven. Then remove the meat from the dish, do the same with the vegetables, and loosen the residue with a little hot water, season with salt and pepper, and serve with the meat later. After a short rest, slice the meat along the crosswise slits and arrange on a platter with the roasted vegetables. Tip: The roast is best cooked when it’s almost done, then turn off the oven, let it rest for an hour or two, and then place it in a cold oven at the highest temperature. This way, it will be juicy on the inside and very crispy on the outside. I prepare it in the afternoon and put it back in the oven half an hour before dinner. When the roast is crispy, I turn it off and add the vegetables until we’ve eaten the salad – that’s enough time to warm it up again.