Lacquered pork belly, © Modern potology© Modern potology

INGREDIENTS | for 4 people

For the pork belly:

  • about 800 g pork belly
  • sea-salt
  • 1 sour apple
  • 1 onion
  • 1 small parsley root
  • 1 piece of celeriac
  • 250 ml Silvaner
  • 1 bay leaf
  • 4 black peppercorns
  • 2 pimento grains
  • 1 juniper berry

For the plum lacquer:

  • 1/2 organic lime
  • 1 red hot pepper
  • 140 g fresh plums (alternatively 200 g prunes)
  • 100 ml of plum juice
  • 100 ml Tawny Port or a port wine-style liqueur wine, eg. For example, the Edel & Stark from the Rheinhessen winery Singer-Fischer
  • 200 ml veal stock
  • 3 tbsp light muscovado sugar
  • 2 tablespoons of maple syrup
  • 2 tablespoons soy sauce
  • ½ teaspoon sea salt
  • ½ anise star

For the herbal grapeseed oil:

  • 75 ml grapeseed oil
  • 50 ml of cold-pressed rapeseed oil
  • ½ bunch of chives
  • 1 small bunch of smooth parsley
  • 1 small bunch of oregano
  • 1 pinch of sea salt
  • ice cubes

For the Apple Juice Silvaner Syrup:

  • 100 ml Silvaner
  • 100 ml of naturally cloudy apple juice

For the Pumpkin Seed Mocha Crumble:

  • 4 tablespoons chopped pumpkin seeds
  • 2 teaspoons mocha
  • 1 teaspoon rapeseed oil
  • 2 tsp light muscovado sugar

For the apple and leek vegetables:

  • 4 bars of leek
  • salt
  • 1 firm-meated apple (eg Elstar)
  • 3 tablespoons of cold-pressed rapeseed oil
  • 1 tbsp muscovado sugar (lighter or darker)
  • 2 tablespoons of naturally cloudy apple juice
  • 1 tablespoon of mustard seed
  • a little black Hawaiian salt

PREPARATION

Pork belly | 30 minutes plus 7 hours stewing time

Preheat the oven to 100 degrees Celsius (O / U heat). Put the pork belly with the rind down in a saucepan and add salted water so that only the rind is covered. Cook over medium heat for about 15 minutes. Take the pork belly out of the pot and cut the rind with a very sharp knife at a distance of 7 to 10 mm - only cut into the underlying layer of bacon, not into the meat!

Slice the apple and onion, peel the parsley root and piece of celeriac and chop. Boil with the Silvaner and the spices in a small saucepan.

Place the pork belly with the rind down in a baking tin or cast-iron saucepan and add the boiled stock. Fill with lightly salted water until the pork belly is covered. Cover with a sheet of baking paper and place in the oven for at least 6, better 7 hours. After two-thirds of the cooking time, check to see if the potash is still covering your stomach. If not, top up with some hot water.

Lift the pork belly from the broth. If you are using a boneless pork belly, remove the rib bones. Use a sharp knife to cut the rind thinly. To keep the stomach warm, place it back in the mud and cover. Now the rind risen, either in the preheated to 230 degrees top heat oven or under the oven grill. Do not put the rind too close to the heat source (place it on the middle brook oven rail) and observe the tanning progress. Remove the rind immediately if it is nice and brown. Alternatively, the Aufkrossen also succeeds on the stove in a pan over medium heat. Cut the crispy rind into smaller pieces.

Cut the belly just before serving. Because of the stewing, the meat on the outside has turned a bit gray, so I cut a very thin slice from the belly on the sides first. Then cut the piece of meat into rectangles (about 3 x 4 cm).


Plum varnish | about 5 minutes plus 15 minutes cooking time

Wash the peppers, core them and cut into fine rings. Remove some zest from the lime, then halve and squeeze one half. Wash and remove the plums and cut into small cubes. Put the plums, hot peppers, zest and half lime juice in a saucepan together with all other ingredients except the ½ anise star and simmer the syrup. In between, first stroke a coarse and then a fine sieve.

Shortly before the end of the preparation, add the piece of anise star and cook for a very short time (1 to 2 minutes max.), ...

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