Rolled roast from pork belly

Ingredients for 6 servings:

• 1 ½ kg pork belly with rind
• ½ liter meat broth or vegetable broth
• 250 g apples (sour Boskoop)
• 250 g onion(s)
• 250 g prunes
• 1 m.-sized lemon(s), untreated
• 200 ml soy sauce, dark, naturally brewed
• 4 tbsp honey, spicy
• 10 allspice berries, roughly crushed
• 1 tbsp, levelled peppercorns, coarsely crushed
• 10 juniper berries, crushed
• 2 bay leaves, dried, shredded
• 1 tbsp, heaped paprika powder, sweet
• Oil for frying

Instructions

Working time approx. 35 minutes; Rest period approx. 2 days; Cooking/baking time approx. 3 hours; Total time approx. 2 days 3 hours 35 minutes

cooked at 80 °C low temperature, a typical Mecklenburg sweet taste, with prunes, apples and onions

Peel the apples, core them, and dice them finely. Trim and finely dice the onions. Chop the prunes. Mix these three ingredients with the remaining marinade ingredients. Make diamond-shaped cuts in the rind of the pork belly with a sharp knife. Be careful to only cut the fat layer and not the lean meat. Place the prepared belly in the marinade and refrigerate for 48 hours. It is better, however, to vacuum-seal the meat with the marinade in a plastic bag. After 48 hours, remove the belly piece from the marinade, roll it tightly into a wrap, and tie it with kitchen string. Heat the marinade in a roasting pan. Heat the broth. Fry the pork belly roll in a hot deep fryer or hot wok in oil for about 10-15 minutes, stirring frequently. Be careful, as steam may escape from the rind. Now place the deep-fried roll in the hot marinade and insert a meat thermometer into the center. Before placing the uncovered roasting pan on the middle shelf of an oven preheated to 80°C (top/bottom heat), add the heated meat broth. The roast will now cook at 80°C (175°F) until it reaches an internal temperature of 75°C (167°F). Then turn off the oven heat. Cooking time depends on the thickness of the roll and the oven type. Remove the rolled roast from the sauce and place it on a meat platter in the oven for about 10 minutes before removing the kitchen string. Finally, if necessary, strain the sauce through a sieve and cut the meat into thin slices. Serve with dumplings and sauerkraut.