Recipe detail

Pork Roasted pork belly

7. 4. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Pork

Cuisine: Czech

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 
2
Combination
90 %
probe icon Termination by core probe temperature
probe icon89 °C
probe icon 140 °C
ventilator icon 80 %
ventilator icon 
3
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 210 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
meaty pork belly with bone 2 kg
salt 0.05 kg
mixed peppercorns 0 kg
caraway seeds 0 kg
garlic 0.05 kg
herbs 0 kg
onion 0.25 kg
dark beer 11% 0.5 l

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 717.3 kJ
Carbohydrate 3.7 g
Fat 66.1 g
Protein 26.6 g
Water 0 g

Directions

Wash the pork belly properly, debone it and cut the skin into cubes. We rub the garlic with salt, cumin and crushed pepper into the meat, we can add herbs to taste.
Roll the belly into a roll and roll it up with twine.

In an enameled GN 40 mm high, put the bones and roughly chopped onion on top of them
add the belly roll, cover with water and beer.

Put the roast prepared in this way into the convection oven. During baking, add water and pour over the pastry.

After that, we can prepare a juice from the pastry as desired.

Recommended accessories

Enameled GN container

Enameled GN container