John Myers
Contents
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Ingredients
- 1 kilogram Pork belly with a layer of fat, rind and bone
- 1 piece Garlic clove pressed
- 1 piece Garlic clove chopped
- 2 piece Chopped onions
- 1 large Quartered tomato
- 1 small Freshly grated potatoes
- 1 tablespoon Herbs de Provence
- 1 tablespoon Creme fraiche Cheese
- Salt to taste
- Black pepper from the mill to taste
- 400 Milliliters Water
Instructions
- Cut the rind from the roast into small squares. Then rub all around with salt and pepper. Now rub the pressed garlic clove only into the meat. Not on the crust. This is where the garlic burns. Place in a frying pan with a lid. Spread the onion, chopped garlic clove, tomato, grated potato and Provence herbs all around. Roast the onions and tomatoes a little without adding any fat before adding the other ingredients.
- Pour in water and put on the lid. Fry everything at 160 ° top and bottom heat on the lowest rack in the oven for 90 minutes. Then remove the lid and let the rind crust for another 30 minutes at 200 °.
- Finally, take out the roast and whisk the sauce with all the ingredients in it neatly with the whisk. Fold in the creme fraîche and season well again. With everything there was potatoes and peas tossed in herb butter. Good Appetite.
- As an addendum said. The peas were out of the jar and delicious. As a modern housewife, I sometimes use glasses with vegetables as a side dish. You don't always have to cook everything yourself for hours, smile.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 0.6gProtein: 8gFat: 21.4g
