Belly Pork with Beets and Mushrooms

Pork belly

• First, roast the star anise, cinnamon sticks, peppercorns, coriander seeds, fennel seeds and the cloves in the pan for about five minutes without adding any fat. Then mix the spices with a mortar and then with the sea salt, sugar and garlic.
• Cut the rind of the pork belly with a knife over Kreutz. Then rub the meat on all sides with the spice mixture. Wash 4 sprigs of thyme, rosemary and sage, dry and also place on the pork belly. And then vacuum seal.
• The meat is then left to steep in the refrigerator for three days. On the day of preparation, the spices must be washed off the meat. Preheat the oven to 150 ° C top / bottom heat. Wash and clean the celery, carrots and parsley and peel the onions and garlic cloves.
• Place the pork belly in a roasting pan and place in the oven. Pour cold water. After the water has boiled, add the vegetables and the remaining spices and stew the meat for about 4 to 5 hours. Then carefully remove the pork belly and wrap it in aluminum foil.
• Strain 10 tablespoons of stewed stock with the stewed vegetables and reduce with the vegetable stock.
• Clean the mushrooms, wash them thoroughly and dry them well on kitchen paper. Then sweat in butter for 5 minutes, add garlic and parsley, then season with salt. The mushrooms must be completely cooked through before consumption.
• Peel the Gatower balls (Teltower turnips) and cut into 5 mm thick slices. Gently fry the turnip slices in butter on each side until tender.
• Let the pork belly get crispy under the grill and cut into cubes. Serve the pork belly with mushrooms, beetroot slices and braised sauce.