Crispy pork belly with braised root vegetables

Ingredients for 4 servings:

• 1.8 kg pork belly (with bone)
• 500 g chicken giblets
• 2 tbsp oil
• 2 onions
• 2 cloves garlic
• 1 tsp tomato paste
• 1 tbsp caraway seeds
• 3 tbsp red wine vinegar
• 500 ml malt beer
• some salt
• 1 tsp sweet paprika powder
• 600 g carrot(s) (bunch carrots)
• 600 g parsnip(s)
• 1 tbsp butter
• 2 tbsp olive oil
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Preparation of pork belly: Fill a wide pot 3 to 4 cm high with water and bring to a boil. Place the pork belly in the water, skin-side down, and cook over medium heat for 15 minutes. Meanwhile, fry the chicken giblets in a roasting tin with the oil over high heat for about 10 minutes until dark brown, then season with salt. Roughly dice the onions and add them to the roasting tin with the garlic cloves, tomato paste, and caraway seeds; continue to fry. Deglaze with red wine vinegar and malt beer and bring to a boil while stirring. Cut stripes about 1/2 cm deep into the pork belly on the skin-side using a sharp knife (or a carpet knife). Rub the bone-in side with salt and paprika. Place the pork belly, bone-side down, on the sauce base in the roasting tin and cook in a hot oven at 180°C on the middle rack for 2 1/2 hours (fan oven not recommended). Mix 250 ml of ice-cold water with 1 teaspoon of salt and brush the rind with it several times. Transfer the meat from the roasting pan to a baking tray. Add 100 ml of water to the sauce and strain everything through a sieve. Remove the fat using a fat churning knife and transfer it to a small saucepan. Season with salt. Grill the meat crust under a hot oven grill at 240°C until crispy, while watching closely. Remove the meat and let it rest briefly. First remove from the bone, then slice. Preparation of braised root vegetables: Peel and rinse the carrots and parsnips, then halve them lengthwise and crosswise. Heat the butter and olive oil in a wide saucepan. Add the carrots and parsnips, season with salt, and cover. Braise over medium heat for 10 to 15 minutes. Serve everything. This goes well with boiled potatoes, potato dumplings, bread dumplings, bacon dumplings, or simply fresh farmhouse bread.