
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
Ingredients:
- 100%: 1 piece of lean to streaky pork belly with ribs and rind
- 50%: Roasted vegetables from onions, leeks, carrots, celery, mushrooms
- heat-resistant fat
- tomato paste
- light beer to deglaze
- Vegetable stock to fill up
- Spices:
- salt
- pepper
- aromatics
- laurel
- clove
- juniper
- ginger
- garlic
- Optional: cumin, star anise
- For the rind
- 1 part fine salt
- 1 part baking powder (alternatively 1/2 part baking soda)
Action:
- Remove the ribs from the pork belly and set aside
- Fill the casserole 1cm with cold salted water
- Using a utility knife, cut the rind across the meat fiber deep enough to cut through the fat underneath and leave the meat intact
- Place in the salted water with the rind and cook on the stove over medium-high heat for 30 minutes
- Remove meat and set aside
- Drain the water and reheat the pot
- When the pot is hot, the water has evaporated
- Add fat and prepare a stew with roasted vegetables, tomato paste and beer
- Preheat the oven to 130° (convection is preferred, as the pot walls are heated evenly here)
- Place the meat, skin side up, on top of the vegetables
- Top up with vegetable stock or water until the meat is just in the liquid
- Close the pot with the lid and put it on a wire rack in the oven
- Cook for a total of 2.5 hours
- After 1.5 hours, aromatics can be added, possibly topping up the liquid again
–> If spices and aromatics are wrapped in cloth or in a strainer, they are easier to remove before finishing the sauce - After 2.5 hours, the meat is cooked and the rind is buttery soft
Get rind crispy :
- Take the meat out of the pot and place on aluminum foil
- Rub the rind with a mixture of salt and baking soda
- Set the oven to 220° – 230°C top heat
- Wrap the aluminum foil around the meat so that only the rind is visible
- Place in a fireproof bowl in the oven and let the rind puff
In the meantime strain the liquid and season to taste with the sauce, thicken if necessary.
Tip:
Leave some of the vegetables in the stew and puree everything with the hand blender, then the binding including taste comes naturally