Pork belly with egg broth

Ingredients for 4 servings:

• 2 kg pork belly
• ½ stalk(s) leek
• 1 garlic clove(s)
• 2 carrots
• 2 potatoes
• 2 onions
• salt and pepper
• Caraway seeds
• paprika
• Rosemary, dried
• oil
• 6 eggs
• 2 rolls from the day before
• 100 g butter
• 1 bunch of parsley

Instructions

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

Food like grandma used to make

Preheat the oven to 200°C. Rub the meat on all sides, except the rind, with salt, pepper, paprika powder, and caraway seeds. DO NOT score the rind yet. Rub a roasting pan with a little oil and place the meat in it, rind-side down. Now add enough water so that the rind is completely submerged. Place in the oven and roast for about 30 minutes. In the meantime, clean the vegetables. Finely dice the onion and cut the remaining vegetables into large cubes. Remove the meat and cut diamond-shaped cuts into the rind. Pre-cooking makes this incredibly easy. Place the meat back in the roasting pan, rind-side down. Arrange the vegetables around the meat and roast everything for another hour. Check the vegetables occasionally to make sure they are not getting too brown. Top up any evaporated liquid with water or meat stock. After about 1 hour, turn the meat over so that the crust is facing up. Now salt the rind. Roast for another 30-60 minutes, until the crust is blistered and nicely browned. If the crust isn’t crispy enough, grill for 3-5 minutes at full heat to crisp it up. Check frequently to make sure nothing burns. Prepare the sauce: Cut the bread rolls into cubes and fry in butter until golden brown. Then beat the eggs and season with salt and pepper. Place a sieve over a saucepan and pour the broth from the roasting pan into the saucepan. Now add the eggs, parsley, and bread cubes to the broth and bring to a boil. Potato dumplings go best with this.