|
Ingredients |
Quantity |
|
Pork Belly (Skin on) |
2kg |
|
Medium hot mustard |
200ml |
|
Garlic |
2 cloves |
|
Sea salt |
4 tbsp |
|
Hela Marjoram shredded |
1 tbsp |
|
Hela Rosemary cut |
1 tbsp |
|
Hela Thyme shredded |
1 tbsp |
|
Hela Sage shredded |
1 tbsp |
|
Hela Pepper Black Medium Grind #12 |
1 tbsp |
|
Hengstenberg Mildessa Sauerkraut |
600g |
Instructions:
- Take the pork belly and make sure to keep the skin on.
- Cut the pork belly midsection into half lengthwise so that it can open up(like a book).
- Rub a layer of salt over the skin.
- Finely chop the garlic, add it into the mustard with all the herbs and mix well.
- Spread the mixture and sauerkraut evenly over the pork belly.
- Roll the belly together so that the skin is on the outside and bind it tightly with kitchen yarn.
- Place the pork belly onto a pan, cover it with aluminum foil and cook it in the oven for 2-3 hours at 140-160 degrees.
- During the last 15 minutes, remove the aluminum foil and crisp up the skin on high heat. Enjoy!