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