The braised roast pork is usually prepared from the belly with rind. It is one of the indispensable classics of down-to-earth cuisine.

As a result, the roast should be juicy on the inside, the fat should have largely melted out and the crust should be nicely puffed up and thus easy to chew.

Material needed :

  • Dutch oven with a tight-fitting lid
  • Utility knife (Carpet knife)
  • cutting board


  • 100%: 1 piece of lean to streaky pork belly with ribs and rind