Instructions

Meat

Boneless pork belly cut into approximately 3cm thick slices, spread nicely side by side on a cutting board, season with salt and your favorite spices (I used a bit of old spice, a bit of ground caraway, dried garlic, and a pinch of sweet paprika for color), brush with oil and tenderize thoroughly by piercing.

Then turn the meat and repeat the process. Seasoned meat is placed in the refrigerator overnight. An hour before baking, remove it from the refrigerator to 'breathe', add water, cover tightly with foil, and bake for almost two hours (bake long enough for the belly to be completely soft in the end, almost spreadable on bread, as my husband says and we love it).

When the meat is tender, remove the foil and bake until golden brown. If necessary, add more liquid and pour the meat with the juices.

Curry Carrots

Melt butter in a pan, sauté finely chopped onion, then add thinly sliced carrots, sprinkle with a few tablespoons of crystal sugar and sauté.

Then add water, salt, a bit of ground caraway, and curry spice, and let it simmer covered until almost tender. Then remove the lid, let the liquid partially reduce, thicken with a ready-made roux, and let it simmer for 2 minutes.

Season with soy sauce and ground black pepper as needed.