Pork Belly Out Of Oven, Crispy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast pork (belly)
- 1 onion (s)
- 5 clove (s)
- 3 bay leaves
- 2 tablespoon honey, more liquid
- 330 ml beer (pils)
- 2 tablespoon soy sauce
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the pork belly with cold water and place in a saucepan with cold water. Peel the onion, lard it with the cloves and bay leaves and add to the pork belly. Bring the water to a boil and cook over medium heat for about 40 minutes. Remove the pork belly and scratch the skin with a sharp knife in a diamond shape.
- Bring the honey, beer, soy sauce with the thyme and rosemary to the boil. Place the pork belly on the tray with the skin facing upwards and cook in the preheated oven at approx. 220 ° C (no convection, gas level 3-4) for approx. 40 minutes. Brush with the beer glaze frequently. Then remove, let rest for 5 minutes and serve thinly sliced.
- Also tastes great cold the day after.
- Tip: If you don`t have a pilsner on hand, you can also use Altbier. But no wheat or anything like that.
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