Baked pork belly, kohlrabi cabbage, potato

Last Updated on August 5, 2024

Oven roasted pork belly, sliced and served with cabbage from kohlrabi and boiled potatoes.

Ingredients:

1-1.5 kg of pork belly 6 pcs garlic cloves 2 pcs onions cumin water

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salt For cabbage: 2 pcs large kohlrabi 1 pcs

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50 g of smoked bacon vinegar and sugar to taste salt 1 tbsp plain flour + a little cream (water) for the starter Next side dish: 500 g potatoes 1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

1.
1. Dice the peeled onions and rub half of the peeled garlic cloves with salt, and slice the remaining cloves
2. Rinse the cleaned pork belly, dry it, cut the pork belly skin into squares with a knife and rub the garlic rubbed with salt into the skin and meat
3. Place the meat in a roasting tin skin side down, sprinkle with chopped onion, cumin, the remaining garlic and pour a little water over it
4. Place in a preheated oven and bake covered at 160 °C for about 2.5 hours, turning occasionally, basting with water and pouring over the fat
5. Towards the end of the baking process, turn the pork belly skin side up, uncover, finish baking until tender and crispy.

Cabbage preparation:

1. Add the diced onion and fry it until pink
3. Add the kohlrabi coarsely grated on a teardrop grater, pour a little water, add salt, vinegar and sugar to taste, simmer until tender
4. Finally add the stopper, boil for a while.

Potato preparation:

1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until the potatoes are soft, then drain the water and serve them.

Note:

Photo: Naďa Indruchová

kohlrabi cabbage