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

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