Roasted Pork Belly with Braised Carrots and Cabbage
Ingredients
Instructions
Remove the pork belly bones and place them in a baking dish on one side. Then cut the skin into thin strips and also place it in the baking dish. Cut the cleaned meat into slices about 1.5-2cm thick, season with salt and pepper, sprinkle with caraway seeds, paprika, and drizzle with oil. Place in the baking dish and let it sit overnight. Then lightly pour water over it, cover with a lid, place in the oven, and bake for 30 minutes at 220 degrees. Then pour hot water over it to submerge the meat, cover again, and bake for about 2 hours at 120 degrees. Then uncover, increase the temperature to about 180 degrees, and bake until golden brown.
Vegetables
Clean and remove the main stems from the cabbage leaves. Wash and cut into strips about 1cm thick. Put in boiling salted water and simmer lightly, the cabbage should remain al dente (it takes really a short time, about 3 minutes). Then immediately drain the hot water and pour cold water over the cabbage.
Clean, wash, and slice the carrots thinly. In a pot, sauté finely chopped onion in butter, sprinkle with a little sugar, let it melt, and add the carrots. Sauté, add a little water, salt, ground caraway seeds, and a bit of curry, and simmer until partially cooked. Then add the cabbage, mix, and season with a pinch of dried garlic and Vegeta seasoning. If desired, you can thicken with a prepared roux, but I left the vegetables naturally, just with a little juice.
