Boiled-Roasted Pork Roast with Crispy Skin

A pork roast that will be the centerpiece of your festive table. The special preparation method involves first boiling the meat and then slowly roasting it to perfection.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 195 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 3 kg Meat, pork, curry without bones

  • 4 pieces Onion, raw

  • 1 spoon Spices, pepper, black

  • 2 piece Spices, bay (leaves)

  • pieces Salt, table

Steps

  1. Place the pork belly in a large pot and cover it with water. Add one red onion, quartered, peppercorns, and bay leaves. Heat until boiling, then simmer gently for one hour.

  2. Remove the meat from the pot and let it cool. Prick the skin multiple times with a fork and generously salt it. Let it rest for 1 hour.

  3. Preheat the oven to 230°C. Peel the remaining three onions and slice them thickly. Arrange the onions at the bottom of a roasting pan and place the meat on top.

  4. Roast the pork belly for 30 minutes, then reduce the temperature to 160°C and roast for another 1.5 hours. Finally, increase the temperature back to 230°C and roast for an additional 15 minutes.

  5. Let the roast rest for at least 30 minutes before slicing.

Nutrition Information (Per 100g)

  • Calories: 130.4 kcal
  • Fat: 4.34 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 1.39 g
    • Sugars: 0.49 g
  • Protein: 18.36 g
  • Fiber: 0.2 g

Advice

After boiling, the meat can be cooled to room temperature, then wrapped and refrigerated, and roasted the next day.