Friday, April 24, 2015


roasted pork belly with herbs
roast rolled pork with herbs, double the amount and serve this when having visitors, everything can be prepared in advance and your friends will love it. image: kitchen trinity via taverne agency. recipe after the break

1 kg pork belly, with rind
3 garlic cloves
½ organic lemon
2 tbsp rosemary needles
1 tbsp thyme leaves
3 tbsp sunflower oil
80 g celeriac
120 g carrots
2 onions
250 ml white wine
400 ml vegetable stock
salt and black pepper

score the rind side every 5 cm with a sharp knife or cutter.  
cut the piece of meat crosswise in half; do not cut all the way through, but leave one side together, so the meat can be folded open to be filled. 
peel and finely chop the garlic, cut the lemon into thin slices, finely chop the herbs. 
rub the meat with herbs, garlic, salt and pepper and top with lemon slices. 
starting on the side without rind, roll up the meat tightly, so the rind is facing outside, around the meat. tie up with kitchen twine. 
rub the meat generously with salt and pepper.
rinse the celeriac, carrots and onions, dry and cut into chunks (4 cm).
pre-heat the oven to 180°C. 
heat 2 tbsp of oil in a roasting dish. fry the meat on all sides for approx. 10 minutes. 
remove the meat, pour the remaining oil (1 tbsp) into the roasting dish, then roast the vegetables for 5 minutes. 
add the wine and place the rolled pork seam side down on the vegetables. 
roast on the second lowest shelf for 90 minutes. 
after 30 minutes, pour some vegetable stock over the meat, repeat occasionally. 
remove the roast from the oven, once the roasting time has ended. 
wrap the joint in tin foil and allow to rest for 10 minutes before serving
serves 4 

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