Roast pork belly crusts with savoy cabbage and carrot vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Cut the rind close together. Place the meat on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours

2. 2

   Clean and wash the savoy cabbage and remove the stalk. Cut 3/4 of it into small pieces. Peel and wash all carrots. Halve half of the carrots and cut into slices. Cook for about 10 minutes in about 200 ml boiling salted water. Wrap the rest of the savoy cabbage and carrots in a damp cloth and place in the fridge

3. 3

   Peel and finely chop the onion. Heat the oil. Steam onion in it until transparent. Add savoy cabbage pieces. Season with salt and pepper. Steam for about 5 minutes. Add carrots with the cooking water. Stir in mustard and simmer for another 5 minutes. Refine with cream. Flavour vegetables. Cut approx. 750 g of the roast into slices and arrange on the vegetables. Wash and chop the parsley and sprinkle over the vegetables. Boiled potatoes taste good with it

Nutrition Facts

KCAL
710 kcal

CARBS
14 g

FATS
54 g

PROTEINS
42 g