Crispy pork belly (braised in milk) with apple sauerkraut

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the roast, wash the meat and pat dry. Carve the rind crosswise. Season meat side with salt and pepper. Rub rind with salt. Wash sage and spread it on the bottom of a roaster.

2. 2

   Place the meat on top with the rind facing upwards. Roast in the preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for 30-35 minutes until the rind becomes crispy.

3. 3

   3⁄4 l Pour milk on the roast, turn down the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Cook the roast for approx. 1 3⁄4 hours.

4. 4

   For the sauerkraut, peel and chop the onion. Heat the oil in a pot. Fry the onion in it. Add sauerkraut and apple juice. Season with salt, pepper and paprika. Bring to the boil and braise covered for about 30 minutes.

5. 5

   For the mashed potatoes peel, wash and chop the potatoes. Boil potatoes in salted water for about 20 minutes. Drain potatoes. Add butter and 1⁄4 l milk and mash everything finely.

6. 6

   Season to taste with salt and nutmeg. Season sauerkraut to taste as well.

7. 7

   Remove the roast and keep it warm. Pour the roast stock through a sieve into a small pot and bring to the boil. Stir starch and 4 tablespoons of water until smooth. Stir into the boiling stock and simmer for about 3 minutes.

8. 8

   Season the sauce with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
830 kcal

CARBS
32 g

FATS
55 g

PROTEINS
46 g