Ohrenschwein - Aged 18 months

Ingredients

• 1200 gPork belly with rind
• 3 piecesFennel bulbs
• 1 bunchFresh sage
• 2 piecesOnions
• 2 piecesCarrots
• 3 piecesGarlic cloves
• 1 tbspFennel seeds
• 500 mlChicken stock
• 200 mlDry white wine
• 1 tspSea salt
• 0,5 tspBlack pepper
• 2 tbspOlive oil

Preparation

1. 1Score the rind of the pork belly in a diamond pattern, taking care not to cut into the meat. Rub the rind and the meat generously with sea salt and crushed fennel seeds.
2. 2Heat the olive oil in a heavy roasting pan and sear the pork belly on the meat side for about 5 minutes. Remove the meat and set aside briefly.
3. 3Roughly chop the onions, carrots, and garlic. Sauté the vegetables in the remaining fat until golden brown to develop rich roasted flavors.
4. 4Trim and quarter the fennel bulbs, then add them to the roasting pan with the other vegetables. Sauté briefly until the fennel begins to take on some color.
5. 5Deglaze with the white wine and reduce the liquid by half. Then, pour in the chicken stock.
6. 6Place the pork belly on the bed of vegetables with the skin side facing up. Distribute the fresh sage leaves into the liquid.
7. 7Place the roasting pan uncovered into an oven preheated to 160 degrees Celsius and braise for approx. 2 hours. Add more water or stock if necessary.
8. 8For the last 15 minutes, increase the oven temperature to 230 degrees or use the broiler function so that the rind turns crispy. Keep a close eye on the roast during this stage.
9. 9Remove the pork belly from the oven and let it rest for 10 minutes. Strain the cooking liquid through a fine sieve, reduce briefly, and serve with the meat and fennel vegetables.