John Myers
Contents
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Ingredients
Crunchy, crispy belly:
- 1 kg Pork belly cured with rind
- 3 Bay leaves
- 4 Cloves
- 4 Allspice grains
- 4 Juniper berries
- 1 tsp Peppercorns
- 1 tsp Salt
- 2 Onions
- 1 Garlic pepper
- 1 Salt
- 2 tbsp Tomato paste
Potatoes and celery mash:
- 500 g Potatoes
- 500 g Celeriac fresh
- 200 ml Milk
- 2 tbsp Butter
- 2 tbsp Telly cherry pepper
- 2 tbsp Freshly grated nutmeg
- 2 tbsp Garlic pepper
- 1 tbsp Rapeseed oil
Instructions
Crispy belly:
- Fill a large saucepan with water and add all of the above herbs, herbs and salt. Peel and roughly cut 1 onion and the clove of garlic! Bring to the boil and add the belly. Cook for about 45 minutes!
Set the oven to grill over!
- Take the belly out of the brew and keep approx. 200ml of the brew! Incise the rind from the belly.
- Peel and roughly dice the second onion and fry in hot rapeseed oil. Add tomato paste and roast briefly. Deglaze with the stock and pour into a baking dish. Put the belly on top and grill in the oven for about 30 minutes until the rind has popped up and, depending on your taste, is crispy enough!
Potato and Celery Mash:
- In the meantime, peel the potatoes and celery. Cook in the pressure cooker with 200ml water for 5 minutes. Or in salt water about 10-15 minutes!
- Then add butter and milk and coarsely mash. Season with pepper, nutmeg and garlic pepper!
Crispy belly:
- Take the belly out of the oven and season the juices again with a little garlic pepper. Cut open the belly and serve with the mashed potatoes and celery, the sauce and a few onions! 🙂
Nutrition
Serving: 100gCalories: 59kcalCarbohydrates: 7.5gProtein: 1.8gFat: 2.2g
