Roast pork crust with vegetables

Name: Roast pork crust with vegetables
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 5
Ingredients: 1.5 kg Pork Belly; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Cloves; 500 g Potatoes; 750 g Turnip; 250 g Carrots; 3 Onions; 1/2 l Vegetable broth; 2 small bay leaves; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 5

1.5 kg Pork Belly
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Cloves
500 g Potatoes
750 g Turnip
250 g Carrots
3 Onions
1/2 l Vegetable broth
2 small bay leaves
1/2 bunch Parsley

Directions

1
Wash the meat, dab dry and cut the rind with a sharp knife in a diamond shape. Season meat with salt and pepper. Stick cloves into the rind. Place the meat in a large roasting pan. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 2 1/2 hours. In the meantime, peel potatoes and cut them into large pieces. Clean and wash the vegetables.
2
Cut turnip into thick sticks, carrots into slices. Peel onions and cut into slices. Add vegetables, stock and bay leaves to the meat about 40 minutes before the end of the cooking time. Turn the vegetables from time to time. Wash parsley and chop finely, except for a little bit for garnishing. Season vegetables again with salt and pepper and sprinkle with parsley and garnish
3
Roaster: Kitchen professional