Summary

Ingredients

• 1 ½ kg pork belly
• 500 g minced pork
• 1 red pepper (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 large onion (s), finely chopped
• 3 tablespoon mustard
• 1 chilli pepper (s)
• 2 small egg (s)
• 2 teaspoons paprika powder, noble sweet (if possible 80;Pimenton de la Vera81;)
• 2 tablespoon breadcrumbs
• 100 g cheese, rated
• some stalks thyme
• 3 bay leaves
• 1 bottle beer, dark
• salt and pepper
• oil
• 2 cup water
• possibly soup greens, cut into small pieces

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Instructions

1. First cut into the rind of the pork belly in a diamond shape, then cut a large pocket roughly in the middle of the meat (or have the butcher do both).
2. Sweat the chopped bell pepper, onion, garlic and chilli pepper in a pan with a little oil. Mix the minced meat with the spices (without the bay leaf and only half of the mustard), the eggs, breadcrumbs, the cheese and the sweaty vegetable mixture and season to taste.
3. Pour this mixture into the pocket of the pork belly. Close the pocket with 2 - 3 coarse stitches with kitchen thread. Rub the belly with the remaining mustard, salt and pepper and “lard” the rind side with the bay leaves.
4. Put 2 cups of water in a roaster and place the belly, rind down, in the oven preheated to 170 ° C top / bottom heat. Turn around after about 40 minutes, add some beer and continue cooking at 150 ° C for about 90 minutes. Possibly add a little beer.
5. The rind should be nice and brown and crispy. If the rind turns brown too early, cover it with some aluminum foil, it is not yet blistered at the end, put the roaster in the top rail and switch on the grill (top heat only).
6. If you want, you can add some soup greens to the roaster, and then you can make a wonderful aromatic sauce afterwards.
7. To get an evenly crispy rind, the roast should be the same distance from top heat everywhere. Something like this can be easily achieved with crumpled aluminum foil. By the way, it also tastes very good cold when sliced thinly.