Pork belly Frankish style


  • 400 grams pork belly (with ribs)
  • 0,25 a large bunch of soup greens (carrots, celery, leek, parsley root)
  • 0,25 onion
  • 0,25 apple
  • 70 milliliters light wheat beer
  • salt and pepper
  • 0,25 teaspoons dried oregano
  • pinch of cumin

Preparation method (receipt)

Wash pork belly with cold water, dry. Slit crosswise the skin, without affecting the meat. Make incisions along the ribs in order to easily remove them. Wash apple and soup greens, peel. Remove a core from apple. Coarsly slice root crops and apple. Rub the belly with salt. Place vegetables in deep baking tray , put pork on the top of the dish, bake at 150 degrees Celsius for 3 hours. Add marjoram and thyme in the received sauce, pour beer, without touching meat. Bake another half an hour. Increase the heat to 220 degrees Celsius and turn on the grill, if you have got it. Bake for another 20 minutes. Remove the pork from the dish, place it on the board and let cool for about 5 minutes. Strain the received sauce in the pot, add some water, stirring, bring to a boil, add salt and pepper. Remove ribs from meat and dip into the sauce.

pork carrot celery leek parsley onion apple beer salt pepper oregano thyme