Summary

Ingredients

• 4 slices pork belly, approx. 2 cm thick
• 4 garlic clove (s)
• 3 carrot (s)
• 1 root parsley
• 200 g celery
• 1 tablespoon tomato paste
• salt
• 1 onion (s)
• 8 potato (s)
• Broth, grains
• oil
• parsley

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Instructions

1. Cut the vegetables and potatoes into very large cubes and roast them with the quartered onion in a little fat, roast the tomato paste and deglaze with 3 tablespoons of water. Pour water on until the vegetables are half covered, season with a little powdered stock.
2. Rub the pork belly with salt and lots of garlic and place on top of the vegetables. Fry in the oven at 170 degrees until the meat is tender. Arrange and sprinkle with chopped parsley.