John Myers
Pork Belly with Crispy Rind
The perfect pork belly with crispy rind recipe with a picture and simple step-by-step instructions.
- 1 kg Pork belly – nice and lean
- 1 tablespoon Extra virgin olive oil
- 1 big Diced onion
- 2 Garlic cloves chopped
- 1 tablespoon Caraway seeds
- 1 teaspoon Tomato paste
- 1 tablespoon Vinegar
- 0,3 l Dark beer
- 0,3 l Meatsoup
- 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.
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