Roast pork stewed with crust

Roast pork stewed with crust

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
  • 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)


  • 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.

Leave some of the vegetables in the stew and puree everything with the hand blender, then the binding including taste comes naturally