John Myers
Roast Wammerl
The perfect roast wammerl recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork belly with a layer of fat, rind and bone
- 3 tsp Salt
- 1 tsp Sugar
- 1 tsp Thyme freeze dried
- 2 tsp Sweet paprika
- 0,5 tsp Pimenton de la vera
- 2 l Water hot
- 2 Red onions
- 2 Onions white
- 1 Carrot
- 3 Garlic cloves
- 1 Parsley root
- 0,5 Yellow peppers
- 0,5 Red peppers
- 0,5 Green peppers
- 1 tbsp Vegetable broth powder
- Rinse the pork belly under cold water and pat dry.
- Boil water and place in a roasting pan.
- Put the pork belly in with the rind facing down, only the rind should be in the water.
- After about 15 minutes, remove the meat and then cut into the rind in a diamond shape. Throw away the water.
- Mix the salt, sugar, thyme and the two types of paprika (powder) together and rub the meat with it.
- Cut the onions, carrots, parsley root and the fresh bell pepper into small even cubes.
- Place the vegetable cubes in the roaster, sprinkle some instant vegetable stock over them and pour hot water over them until the vegetables are covered.
- Add the meat and put in the oven at 180 ° top / bottom heat for a good 1 1/2 hour. In between, brush the rind repeatedly with salt water.
- After an hour, increase the temperature to 200 ° and fry the roast for another 15-20 minutes so that the crust becomes crispy. The times naturally depend on the thickness of the roast and the oven, so check every now and then.
- Remove the roast and cut into slices on the bone. Pour the gravy through a sieve into a saucepan and season again if necessary and serve with the meat.
- Serviette dumplings and coleslaw or simply a slice of farmhouse bread taste great with it.
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