You need a joint with the rind for this recipe. The meat is first slowly roasted to make it juicy and tender, and then broiled to make a crispy crackling.
2 people made this
1kg boneless pork belly joint with rind
ground black pepper to taste
1 teaspoon caraway seeds
3 tablespoons oil
2 onions, chopped
2 carrots, chopped
200g celeriac, chopped
350ml chicken stock
1 garlic clove, minced
1 sprig fresh rosemary
1 pinch dried marjoram
50g melted butter
1 tablespoon dark brown soft sugar
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Season pork with salt, pepper and caraway seeds.
Preheat oven to 140 C / Gas 1.
In a casserole pot or a frying pan heat oil and brown pork from all sides over high heat. Add onions, carrots and celeriac and fry for a few minutes. Pour in chicken stock and place pork with the skin side up into the pan. Roast for 2 hours in the preheated oven. If using a frying pan, transfer the roast to an ovenproof dish.
For the last 20 minutes, set your oven to broil.
Add garlic, rosemary and marjoram to the pan. In a small bowl wish together butter and brown sugar and brush on top of the roast. Broil until the skin is crispy, about 20 minutes. Watch carefully so it won't burn.