Slow-Roasted Pork Belly (Serves 4)

Ingredients: 1.7 kg pork belly, 1 onion, 1–2 cloves garlic, 70 ml poultry stock, 1 tbsp fresh thyme, 1 tbsp chopped rosemary, 1.5 tsp black peppercorns (crushed), 1 tbsp chopped sage, beef stock, olive oil, coarse sea salt

Winter vegetables of your choice: broccoli, cauliflower, romanesco, carrots… and baby potatoes – cook until al dente in salted water.

Preparation:

  1. Slice the onion into rings.

  2. Mix the thyme, rosemary, and sage with the garlic, peppercorns, a pinch of coarse sea salt, and a drizzle of olive oil.

  3. Rub this mixture onto the underside of the pork belly, wrap in plastic wrap, and let marinate for 1 hour.

  4. Preheat the oven to 230°C (450°F).

  5. Take a large roasting pan and spread the onions. Place the pork belly skin-side up, brush the skin with oil, and season with coarse sea salt.

  6. Pour 1 cm of hot beef stock into the roasting pan and bake for 12 minutes.

  7. Lower the temperature to 140°C (285°F), cover the pan with aluminum foil, and continue cooking for 3 hours. Check regularly if there is enough stock, adding more if needed.

  8. Remove the foil and raise the oven temperature back to 230°C (450°F). Roast for 15 minutes until the skin is crispy.

  9. Lower the temperature to 160°C (320°F), remove excess fat from the pan, and add all the vegetables. Deglaze with stock and bake for another 12 minutes.

  10. Slice the pork belly and serve with the vegetables.