Crispy pork belly studded with chili

Ingredients for 4 servings:

• 1 kg pork belly
• 5 chilies
• ½ liter mead
• e.g. vegetable broth
• 3 m.-large onion(s), red
• 2 tbsp forest honey
• 2 tbsp balsamic vinegar, dark
• 50 ml beer
• n. B. Clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Preheat the oven to 180°C. Score the belly skin in a diamond shape. Stud the belly with the chilies. This is best done with a sharpening steel. If any chili ends stick out, trim them. Mix the honey with the beer and the balsamic vinegar. Roughly chop the onions. Heat the clarified butter in a roasting pan and brown the belly on all sides. Remove the belly and brown the onions in the juices. Place the belly skin-side up on the onions. Fill the roasting pan with mead and vegetable stock. The skin should remain dry, however. Place the roasting pan in the oven and cook for about 1.5 hours. Occasionally brush the skin with the honey-beer mixture.