Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pork (pork belly), rind cut into a diamond shape
- 1 kg potato (s), cut lengthways into quarters
- salt and pepper
- Caraway seed
- 2 onion (s), roughly sliced
Print Recipe
Pin Recipe Instructions
- Arrange the potatoes and onions in a large roasting pan. Sprinkle with salt, pepper, and caraway seeds. Place the pork belly (rind-side up) on top and season it with salt, pepper, and caraway seeds.
- Pour roughly 1 cup of water around the meat. Place in an oven preheated to 225°C (437°F) and roast for about 2 hours. Monitor the crust—if it browns too quickly after 1 hour, reduce heat to 200°C (392°F) for the remaining time.
- Check that the pork has reached an internal temperature of 63°C (145°F).
- Serve with a cold beer.
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