Roasted pork belly slices

Ingredients for 4 servings:

• 4 slice(s) pork belly, each approx. 2 cm thick
• 1 onion(s)
• 1 tsp marjoram, dried
• 1 tsp peppercorns, freshly crushed
• 1 tbsp olive oil
• 500 ml malt beer
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

in malt beer marinade

Bring the malt beer to a boil and reduce by at least half. Peel the onion and slice thinly. Score the rind of the pork belly slices at intervals of three to four centimeters so that the slices don’t curl later in the oven. Mix the cooled malt beer reduction with the onion slices, olive oil, marjoram, and pepper and marinate the pork belly for at least two hours. I vacuum-seal the slices for this purpose. Preheat the oven to 200 degrees (top/bottom heat). Remove the pork belly from the marinade, reserving the liquid. Brush the slices again with the stock and roast on a rack in the oven for a total of thirty minutes. Turn halfway through. Brush several times with the marinade in the meantime. After the final coating, arrange the onion rings on top of the slices and roast for a few minutes. Season with salt before serving.