Roast pork belly with crust
8 servings
160 minutes
Pork belly roast with a crust is a true delight of Russian cuisine, combining simplicity and depth of flavor. This recipe, rooted in the traditions of rustic meat preparation, is famous for its crispy golden crust and tender juicy center. The secret of this dish lies in slow roasting at low temperatures, allowing the meat to reveal its richness. Onions and apples add a sweet note and enhance the natural flavor of pork, while thyme adds a light herbal touch. The roast is served on festive occasions or cozy family dinners, providing warmth and satisfaction. The key is to slice the meat correctly so that each portion contains appetizing pieces of crispy crust complementing the softness of the main texture.
1
Squeeze and wipe off excess fat from the brisket. Wipe the pork with a paper towel. Rub half of the salt into the skin and cuts. Leave for 30 minutes.
- Sea salt: to taste
- Pork belly: 2 kg
2
Preheat the oven to 160 degrees.
3
In a deep dish, layer onions, apples, and cumin, drizzle with olive oil, and season well with salt and pepper. Place the pork on top of the onions and apples and pat it dry with a paper towel. Sprinkle the remaining salt on the meat and drizzle with oil. Rub it into the meat, then sprinkle with sea salt.
- Onion: 2 pieces
- Apple: 3 pieces
- Thyme: 0.5 bunch
- Olive oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
- Pork belly: 2 kg
4
Place the dish in the hottest part of the oven and bake for one and a half hours. Increase the temperature to 190 degrees and bake for another 45 minutes to 1 hour, until the crust is crispy. Remove the pork from the oven and let it rest in a warm place for 15 minutes.
- Pork belly: 2 kg
5
Remove the crispy crust with salt from the pork to cut it into thin strips later. Cut the meat into even pieces. Serve the pork with crispy pieces of crust on slightly warm plates, garnished with baked apples and onions.
- Pork belly: 2 kg
- Apple: 3 pieces
- Onion: 2 pieces