Kasseler – rolled roast

Ingredients for 4 servings:

• 800 g smoked pork belly (have the butcher remove it)
• 10 cloves
• 1 carrot(s)
• 1 onion(s)
• 125 ml currant juice
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cover the meat with cold water and leave to stand overnight. Cut a cross into the rind of the belly pork with a sharp knife. Roll up the meat and tie it so that the rind is on the outside. Stud it with cloves and place it in a roasting pan. Peel the carrot and onion, chop both finely and arrange them around the roast. Pour in 1 cup of boiling water. Cover and roast in a preheated oven (electric stove: 225°C/gas mark 4/fan: 200°C) for 30 minutes. Add 250ml water and braise for a further 1.5 hours. Remove the lid and roast for 20 minutes until crispy. Keep the rolled roast warm, strain the meat juices, remove the fat, and bring to a boil with the juice. Mix the starch with water until smooth and use to thicken the sauce. Serve the roast with the sauce. Serve with dumplings, glazed chestnuts, and savoy cabbage.