Pork Belly with Crispy Rind

Fill a large pot of boiling water - 2 to 3 cm high - then put the meat in with the rind side down and simmer for about 15 minutes. Lift out the belly and cut across the rind with a sharp knife about 0.5 cm deep. Preheat the oven to 200 degrees using a suitable mold.

Secondly, fry the onion cubes in the hot olive oil in a pan, and when they begin to take on color, add the garlic and caraway seeds, also the tomato paste ... roast everything and deglaze with vinegar and dark beer. Transfer this batch into the oven mold.

Place the pork belly with the rind side up in this approach and let it roast for at least 2 hours, pouring a little beer over it from time to time. Repeated brushing with strong salty cold water (1 teaspoon of salt in 200 ml of water) will make the rind "crack".

Let the meat rest in the switched off oven until the sauce is ready. To do this, extend the roasting set with a little broth and puree with the hand blender, if necessary stir in a little mixed cornstarch to thicken, season well and serve with the sliced ​​meat.

Dumplings and red cabbage are ideal accompaniments to this hearty roast pork.