Roast Crust

5 from 2 votes
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1,2 kg Pork belly (Wammerl)
  • 300 g Salt


  • Preheat the oven to 180 degrees (top / bottom heat).
  • Wash and pat dry the pork consumption and place on a baking sheet. Cover the rind about 0.5 to 1 cm thick with salt and fry in the lower third of the oven for about 2 hours.
  • After 2 hours, remove the roast roast and set the temperature to 230 ° degrees (convection grilling).
  • Remove the salt crust, cut into the roast on the skin side if necessary in a diamond shape and fry in the lower third of the oven for about 10-15 minutes until crispy. Take out and keep warm.
  • Serve the crust roast with coleslaw and possibly roasted potatoes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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