John Myers
Roast Pork Belly Crust
The perfect roast pork belly crust recipe with a picture and simple step-by-step instructions.
- 1 kg Pork belly
- 500 ml Broth
- 0,5 tsp Powdered sugar
- 1 tbsp Tomato paste
- 150 ml Red wine
- 2 Onions
- 2 Carrots
- 1 tbsp Oil
- 1 tsp Food starch
- Salt
- Black pepper from the mill
- Preheat the oven to 130 ° top and bottom heat.
- Pour approx. 300 ml of stock into a baking dish and place the pork belly with the rind facing down and put it in the oven for approx. 60 minutes …. middle rail
- Take the piece of meat out of the baking dish and cut into the rind with a sharp knife. I use a cutter knife for this
- increase the temperature of the oven to 160 °.
- Clean the vegetables, thinly slice the onions and thinly slice the carrots. Sweat in a pot with the oil. Dust the icing sugar on top, add the tomato paste and stir in. let the whole thing roast a little and deglaze with the red wine.
- Distribute with the rest of the stock in the baking dish. Place the roast on top and cook in the oven for 90 minutes. increase the temperature to 230 °. after about 20 minutes a nice crust has formed and the roast can be taken out of the oven.
- Let the roast rest for 10 minutes and then cut it into slices. this works best with an electric knife.
- Pour the stock through a sieve into a saucepan. Thicken the sauce with flour butter and season with salt, pepper and cumin
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