Roast pork belly

Ingredients for 4 servings:

• 750 g pork belly
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 250 ml vegetable broth, homemade
• 100 ml soy sauce, dark, naturally brewed
• 1 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped paprika paste, mild
• 1 tsp, heaped tomato paste
• ½ bunch parsley
• 1 handful of celery leaves
• 1 tbsp, sifted breadcrumbs or breadcrumbs
• ½ tsp white pepper, finely ground
• 1 tsp, heaped paprika powder, sweet
• 1 tbsp, sautéed marjoram
• n. B. Salt
• some butter, mildly soured, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 25 minutes

covered with a wafer-thin layer of herbs

Wash and dry the leaves, remove the stems, and finely chop. Wash and trim the onions and vegetables, then cut into cubes or sticks. Cook the leftover vegetables in 350 ml of unsalted water and then strain the broth. Discard the boiled waste. Mix the finely chopped leaves with mustard, pepper, paprika, marjoram, a little salt, and breadcrumbs to a paste. Brush the mixture onto the washed and patted-dry piece of meat, gently massaging the paste into the meat. Arrange the diced vegetables in a roasting pan and place the pork belly on top. Mix the broth with the tomato and paprika paste and soy sauce and pour in the broth. Place the covered roasting pan with the roasted food in a preheated oven on a medium heat. Cook the roast at 130 °C for approximately 2.5 hours. Then grill the roast again on a heatproof plate in the oven with the grill function activated for about 5-10 minutes, until the crust is slightly crispy but not burnt. Meanwhile, strain the sauce with some of the cooked vegetables through a sieve until the sauce reaches a creamy, runny consistency. Transfer the sauce to a bowl and stir in the cold butter flakes at the end. This will thicken the sauce and give it a nice shine. After letting it rest for 5 minutes, serve the roast in thin slices.