Spicy roast pork belly with horseradish sauce and homemade dumplings
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ingrediencie
Belly
1,5 kg boneless pork belly 6 cloves garlic 2 pcs onion 2 tbsp dijon mustard 2 tbsp honey 2 tbsp oil salt, black pepper, pinch of chilli
Horseradish sauce
4 tbsp grated horseradish 1 crucible sour cream 2 cloves garlic
Brownies
100 g smoked bacon 1 pk onion 8 pk smaller buns 250 ml milk 3 pk egg 80 g coarse flour salt
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Crispy slow roasted brisket with homemade dumplings and quick horseradish sauce.
1.
Belly: Slice the meat with a sharp knife to the fat layer.
2.
Press half the garlic cloves into a bowl and mix with mustard, honey, chili powder, oil, salt and ground black pepper.
3.
Rub the hot mixture into the meat and let it rest in the refrigerator for about an hour.
4.
Spread the thinly sliced onion on the bottom of the baking dish, and the remaining garlic chopped into thin slices. Place the pork belly on top of this, cover with a little water and place in the preheated oven. Bake slowly at a low temperature of about 150°C for about 3 hours
5.
Homemade dumplings: Cut the bacon into small cubes and fry in a frying pan together with the finely chopped onion. Set aside.
6.
Cube the pearls, mix with the fried onion and bacon, sprinkle everything on a baking tray and bake in the oven until golden brown. Let cool.
7.
Place the cooled mixture in a large bowl, add milk, egg, flour, salt and process everything with your hands or a ladle.
8.
Put a large pot of salted water on to boil, using wet hands form the mixture into smaller balls and simmer in the water for about 10 minutes.
9.
Horseradish Sauce: Mix the grated horseradish with sour cream and crushed garlic. Season with salt and pepper.
10.
Slice the roasted meat and serve with warm, sautéed dumplings, which are generously covered with the broth. Serve the horseradish sauce on the side for everyone to enjoy to taste.
11.
Good taste!
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