Roast pork

Ingredients for 4 servings:

• 1 kg pork belly with rind, boneless
• 2 onions
• 400 g soup vegetables
• 1 tbsp rapeseed oil
• 1 tbsp, heaped tomato paste
• 1 tbsp, levelled powdered sugar
• 1 tsp caraway seeds, crushed
• 2 pinches of salt
• 2 pinches of pepper, freshly ground
• 1 bay leaf
• 1 liter vegetable broth or meat broth
• possibly cornstarch to bind

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 40 minutes

Fill a roasting pan about 4 cm high with stock. Place the meat in it, rind down. Cook in an oven preheated to 140 degrees Celsius for 1 hour. Remove the meat and cut the rind not too deeply. Strain the stock through a sieve, collect it and set aside. Pat the roasting pan dry. Peel the vegetables and onions and dice them. Heat oil in a roasting pan, fry the vegetables, stir in tomato paste and dust with powdered sugar. Season the pork belly generously with the specified spices and place it on the vegetables, rind facing up. Increase the oven to 160 degrees Celsius fan/convection oven, fill with the remaining stock and the stock you set aside, add the bay leaf. Roast on the middle rack for 1 hour. Place the roast on a board and let it rest briefly, then cut into slices. Pour the sauce through a sieve into a small saucepan and thicken with cornstarch mixed with cold water, if desired. Then simmer for one minute. Serve the roast with the sauce. Serve with your choice of side dishes; today we’re serving parsley-wrapped potatoes and sauerkraut.