For 4 people

Ingredients

• 2 kg country pork belly1/2 l. broth
• ½ tsp powdered sugar
• 150 ml beer
• 1 large white onion
• ½ Carrot
• 150 g celeriac
• 1 parsley root
• 1 leek
• 1 garlic bulb
• ½ tsp oil
• 3 bay leaves
• 2 cloves
• 3 Juniper
• Pepper
• Caraway seeds
• Thyme
• Salt
• Dark couverture

Preheat the Merklinger to 180 - 200°C (top heat).

Pour about 300 ml of stock into a roasting tin, add a sip of beer and bay leaf,
Cloves, juniper and the chopped vegetables.

Place the pork belly on the rind and season with pepper, caraway and thyme. Place the pork belly in the roasting tin with the rind facing downwards and place in the Merklinger for about 20 minutes.

Remove the piece of meat from the carcass, turn it over, score 1 cm wide strips into the rind with a sharp knife. Season well with salt and pepper, prick with a narrow knife and pierce with garlic.

Sprinkle coarse salt on the firebrick and place the belly, skin side down, on the salt bed. Bake the roast for approx. 40 minutes until crispy. The top heat temperature in the Merklinger should be around 180°C.

Remove the pork belly from the Merklinger, cut into cubes and place the lower third in melted chocolate seasoned with a little chili, then remove and serve with the garnish.

It goes well with a coleslaw and a brick cheese sandwich.

>>> Click here for the recipe video