Pork Crust Roast

Ingredients

• 800 g pork belly (with skin)
• 1 tsp coarse sea salt
• 1 bay leaf
• 2 sprigs yarrow
• 120 ml olive oil
• 1 tsp peppercorns
• 1 tsp juniper berries
• 2 tbsp dried yarrow
• 400 g Carrots
• 1 onion
• 1 head garlic

Instructions

1. 1.

   Wash the meat and pat it dry. Add the salt, bay leaf and used yarrow to the oil. Crush the peppercorns and juniper berries together in a mortar until fine. Add them to the oil and rub the mixture all over the meat. Cover and marinate overnight in the refrigerator.

2. 2.

   On the next day preheat the oven to 140°C (Oven + fan). Brew the dried yarrow with about 900 ml boiling water and let it steep for 10 minutes, then strain through a sieve. Peel and optionally leave some green on the carrots. Peel and halve the onion. Crush the garlic.

3. 3.

   Pour the yarrow tea into a roasting pan and place the roast skin side down. Add the vegetables and bake in the oven for about 1 hour 45 minutes. Flip and bake another ~30 minutes. Finally switch the oven to grill mode, brush the skin with salted water and crisp it. Serve with sauce and vegetables.