John Myers
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Roasted Pork – Belly of Pork Lean, Boneless But with Rind
The perfect roasted pork – belly of pork lean, boneless but with rind recipe with a picture and simple step-by-step instructions.
- 1 kg Pork belly
- 2 Onions
- 300 g Vegetable products Roasted vegetables
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Icing sugar
- 0,125 liter Dry red wine
- 250 ml Broth
- Salt and pepper
- 1 Bay leaves
- Caraway seed
- 2 Garlic cloves
- 1 Red chilli pepper
- 2 tbsp Honey
- 1 tbsp Mustard
- 50 ml Broth
Preheat the oven to 160 °
- – wash the stomach and pat dry with a kitchen roll – season all around with salt and pepper – hot broth (I always have some frozen) with chili, garlic and the bay leaf in a dish – put the stomach with the rind down on it place – cook in the oven for about 1 hour
in the meantime
- – Put the roasted vegetables in a pot with the tomato paste and the onions cut into strips – – roast with powdered sugar and caramelize – – deglaze with red wine – repeat several times – then fill up with the stock – – take the meat out of the oven and open put meat board
Now switch the oven up to 180 °
- – cut the pork belly diagonally into the rind – distribute the vegetables in the roaster and now place the belly on it with the rind facing upwards – brush with a varnish of mustard, honey, some broth and cumin from the mill – – brush this process several times repeat – bake for another 30 minutes – the rind should be crispy
- – take the mold out of the oven and put the meat back on the board – cut the meat into slices – pour the vegetables through a sieve and squeeze out a little and pull a sauce out of the stock – we eat the crust roast with sauerkraut and bread dumplings
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