Crispy pork belly is that easy ...

ingredients

• Pork belly 400g per person (4P.) 1.5kg
• Bacon cubes approx. 250gr
• Whole white cabbage
• White onions 2pcs.
• Caraway seeds, depending on your taste
• powdered sugar
• Salt pepper

Preparation

First, dry the rind well, pour coarse salt onto a plate or into a bowl and place the piece of pork belly on the salt with the skin side down. Please use coarse sea salt, it does not stick and thus draws the water out of the rind better. Let the piece of pork belly sit on the salt for at least 4 hours, chilled.

Shake off the salt and wipe the rind dry again before placing the rind side on the grate.

The whole thing is grilled indirectly at 180 ° C and is ready at a core temperature of approx. 75 ° C. If the crust isn't crispy enough, just turn up the temperature. Don't worry, the pork belly is nice and juicy even at a core temperature of 78 ° C.

• Generously cut out the stalk of the cabbage and cut the cabbage into fine slices. Peel the onions and cut into fine slices, dice the bacon.
• Heat 1 tbsp oil on the grill plate, sweat the onion and bacon cubes on it until translucent. Add the white cabbage and sweat with it. Sieve the icing sugar over it and let it caramelize, season with salt and pepper. Now put everything in a pan. Deglaze with the white wine and balsamic vinegar. Then let it simmer for 30 minutes on a low heat. Then remove the lid to let the braised stock boil down a little. Season as desired.