in

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

Ingredients
 

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

Instructions
 

  • 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.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Bohemian Dalken, Powidl, Walnut Parfait and Chocolate Mousse

Saddle of Venison with Brussels Sprouts, Carrots, Mushrooms and Potato Noodles