suckling pig belly

Ingredients for 2 servings:

• 500 g suckling pig belly
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 1 handful of celery leaves, freshly picked
• 250 ml vegetable broth, homemade
• 3 tbsp soy sauce, dark, naturally brewed
• 1 tbsp, leveled Dijon mustard
• 1 tbsp, leveled paprika paste, mild
• 1 tsp, crushed paprika powder, sweet
• ½ tsp smoked salt
• ½ tsp peppercorns, colored, coarsely crushed
• n. B. Salt
• e.g. butter flakes, cold, for topping

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Wash the green leaves, pat dry, and remove any coarse stems. Wash and trim the onion and vegetables, then cut into large sticks or cubes. In a small saucepan, make a broth from the clean vegetable and onion scraps, covered with approximately 300 ml of water. Strain the broth and discard the rest. Wash the belly and dry with kitchen paper. Score the rind in a diamond shape, but only down to the thin layer of fat. Mix the mustard with the soy sauce, smoked salt, paprika, and pepper, and then massage this spice mixture into the meat. Arrange the diced onion and vegetables in a small roasting pan, place the seasoned belly on top, and pour in the broth. Place the tightly covered roasting pan on the middle rack of an oven preheated to 120°C (top/bottom heat). At 120°C, the suckling pig belly should be cooked through in approximately 70 minutes. Place the meat on a heatproof plate and brown the rind a little more with the grill on. You should hear a slight popping sound, which is caused by steam bubbles escaping from the rind. Be careful, risk of scalding. Now simply strain the sauce through a sieve and stir in a few cold butter flakes, if desired. This will give the sauce a nice sheen and make it slightly creamy. After a resting time of about 5 minutes, the slightly crispy meat is ready to serve.