Classico arrosto di maiale bavarese con crosta croccante

Ingredienti

• 1.5 kg pork belly (ready to cook, with rind)
• 1 liter chicken broth
• 2 large onions
• 1 carrot
• 150 g root celeriac
• 1 small leek
• 2 tablespoons oil
• 1 tsp powdered sugar
• 1 tbsp tomato paste
• 250 ml red wine
• 2 bay leaves (dried)
• 2 cloves of garlic
• 1 tsp dried marjoram
• 0.5 tsp caraway seeds
• Salt
• pepper
• 1 slice of ginger
• Lemon zest in one piece

Preparazione

1. 1

   For the pork crust roast, first preheat the oven to 180° Celsius top and bottom heat).

2. 2

   In the meantime, rinse the roast pork with cold water and pat dry with paper towels.Then cut the rind in a diamond shape with a sharp knife and season or rub well with salt and pepper.

3. 3

   Then peel and quarter the onions and 1 of the garlic cloves (just to be safe, not a whole garlic!

4. 4

   Clean the carrot, leek, and root celery and cut into large pieces.

5. 5

   Now heat the oil in a roasting pan and sear the roast pork briefly, with the rind facing down.

6. 6

   Then turn the meat over (so that the rind is on top) and sear it.

7. 7

   Remove the roast pork from the roaster and sear all vegetables.

8. 8

   Place the vegetables on the edge of the roaster and put the icing sugar in the middle and let it caramelize. Add tomato paste and stir briefly. Gradually simmer with a little red wine. Add broth and stir everything together.

9. 9

   Place the roast pork, rind side up, on top of the vegetables and the unfinished sauce.Roast in the oven on the bottom rail for 2 hours.

10. 10

    At the end of the roasting time, increase the temperature to 220 ° Celsius.

11. 11

    Take the pan out of the oven and place the pork crust roast on a baking tray, salt the rind again and place it back in the oven for about 15–20 minutes until crispy.

12. 12

    Meanwhile, pour the sauce through a sieve into another saucepan. And then add bay leaves, a toothpick with garlic, ginger and lemon zest, marjoram and caraway seeds.

13. 13

    Remove the garlic, ginger, and lemon zest after approx. 5 minutes.

14. 14

    Season to taste with salt and pepper.

15. 15

    Finally, take the pork roast from the oven, slice it and enjoy with the sauce.