Summary

Ingredients

• 1 ½ kg pork belly (Wammerl) with rind
• 4 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika powder
• 1 teaspoon caraway seeds
• 6 carnation (s)
• 1 clove garlic or garlic granules
• 2 onions)
• 1 large carrot (s)
• 5 piece (s) celery (approx. 1/8 tuber)
• 200 ml water or broth
• 750 g sauerkraut, mild, preferably from the barrel
• 1 small potato (s)
• 1 onion (s)
• 100 ml broth
• 1 teaspoon, leveled caraway seeds
• 6 juniper berries
• 2 bay leaves
• Sauce thickener, dark or roux
• possibly sugar

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Instructions

1. Rinse the pork belly (I always take a good 1.5 kg with rind, already released) under cold water and pat dry. Then place the rind with the rind side down in a large bowl and pour in hot water, just enough so that the rind is approx. 1 cm under water. Let the whole thing stand for 1/2 hour. The rind is then smoother and easier to cut into diamonds or rectangles.
2. Meanwhile, cut the onions into normal cubes, the carrots and celery into large cubes, slices or similar. A 1/8 - 1/4 tuber is enough for celery.
3. Combine salt, pepper, paprika and cumin in a small bowl. Take the pork belly out of the water after about half an hour (throw away the water) and cut the rind into a diamond shape. Preferably with a box knife, but be careful, not too deep and only through the rind to the fat layer, not into the meat!
4. Rub the roast with garlic (for fresh garlic, for dried garlic add the granules to the spice mixture) and season or rub the Wammerl vigorously. When everything is seasoned, sprinkle the Wammerl with the 6 cloves on top of the rind.
5. Put the puree on the stove, sweat the vegetables and some caraway seeds. Now put the seasoned pork belly in the clean. Do not add any liquid! Then put everything in the preheated oven (180 ° C top / bottom heat) for a good 1 hour.
6. During this time, water the rind repeatedly with salt water. After the time has elapsed, when the vegetables have turned color and are roasted, add approx. 200 ml of water or stock. Set the temperature to a good 200 ° C and fry the meat for another 40 minutes. Don`t forget to water the rind.
7. Depending on the desired degree of browning, increase the temperature to 220 - 230 ° C during the last 20 minutes and brush with salt water until the rind cracks or it throws nice crispy bubbles.
8. Just before the end of the roasting time, strain the sauce into a saucepan. It should now be nice and strong and dark, if not: Add a little broth to taste. It doesn`t need ready-made sauce!
9. Some people add beer to the sauce while frying or after straining. That is also possible, but be careful: normal light, Pils or wheat become bitter! Not tart, dark beer, black beer or malt beer are best. Finally, bind with a dark sauce thickener or roux.
10. For the sauerkraut (can also be prepared the day before) sweat an onion in a pan until translucent and deglaze with approx. 100 ml stock. Put the sauerkraut (preferably mild), caraway seeds, bay leaves and juniper berries in a saucepan.
11. Peel the potatoes, chop them into small cubes and add them to the pot (creates a nice bond). I add a little more sugar, more or less, depending on the acidity of the herb. Simmer the whole thing for about 1 hour.