John Myers
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Crispy Belly on Stewed Vegetables
The perfect crispy belly on stewed vegetables recipe with a picture and simple step-by-step instructions.
Crispy belly:
- 1,2 kg Pork belly
- 0,5 tsp Ground coriander
- 0,5 tsp Ground caraway
- 1 tsp Coarse salt
- 1 pinch Mace
- Sea-Salt
- 4 tbsp Mustard
Stewed vegetables:
- 300 g Fresh mushrooms
- 3 Garlic cloves
- 1 packet Soup vegetables
- 1 smaller Kohlrabi fresh
- 400 g Potatoes
- 0,333 ml Beer Pils Hell
- 0,333 ml Sea-Salt
- 0,333 ml Telly cherry pepper
- 2 tbsp Clarified butter
- Rosemary fresh
- Sage fresh
- Savory
- 4 Bay leaves
Crispy belly:
- Cut the abdomen vertically and horizontally with a utility knife and soak in water for about 1 hour with the rind facing down so that the rind is completely in the water!
Stewed vegetables:
- Peel shallots and garlic. Finely slice the garlic. Peel and roughly dice the kohlrabi and potatoes. Peel and roughly chop the soup vegetables. Clean the mushrooms and cut them roughly if necessary. Quarter the tomatoes and remove the stalk.
- Heat the butter lard in a roaster and fry the onions, garlic and washed leek from the soup vegetables. Then add the mushrooms and roast them! Finally add tomatoes, potatoes and soup vegetables. Season with salt and pepper.
Crispy belly:
- Take the belly out of the water and salt the side without the rind well, then smear with Sen and season with coriander, pepper, caraway seeds, salt and mace. I freshly painted the spices myself! 🙂 Now put on the prepared vegetables and salt the rind well! Add half of the beer to the vegetables. Watch and add herbs!
Heat the oven to 180 ° convection!
- Then put it in the oven and pierce a puncture meter! (85 ° C at the end of the oven again to 220 °, pour the rest of the beer over the bacon and grill again so that the rind pops up!
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