SCHWEINEBRATEN WITH GERMAN POTATO SALAD
Pork is big in Germany. This roast pork belly is served with another favourite: potato salad. SERVES 6 PREPARATION: 20 MIN COOKING: ABOUT 1 HOUR 45 MIN 1-2kg pork belly, deboned but with skin on salt and white pepper 10ml (2t) hot mustard 1 onion, cut into quarters 2 apples, cut into chunks ¼ cabbage, coarsely sliced 2 bay leaves 1 bunch of fresh thyme 1 bottle (340ml) beer 250ml (1c) chicken stock coarse salt POTATO SALAD 30ml (2T) olive oil 100g bacon, roughly chopped 6 garlic cloves, crushed 60ml (¼c) apple cider vinegar 15ml (1T) sugar handful of fresh parsley 1kg baby potatoes, cooked and halved TO SERVE apple wedges to garnish (optional) Preheat the oven to 170°C. 1 Season the pork on the meat side with salt and pepper and spread the mustard over. 2 Put the onion, apples, cabbage, bay leaves and thyme in a deep roasting pan. Put the pork on top with the meat side down. Pour the beer and stock into the pan. Sprinkle coarse salt over the skin and roast for 1½ hours. 3 Increase the heat to 230°C and roast for another 15 minutes or until the skin is golden. 4 Remove from the oven and rest for 10 minutes. Carve into thick slices. 5 Potato salad Heat the oil in a pan and fry the bacon until crispy. Add the garlic and cook for two minutes. Remove from the heat and add the vinegar and sugar. Mix well. Lightly mix the parsley and potatoes and pour the vinegar and bacon dressing over. Mix and season with a little salt if needed. 6 To serve Garnish the pork with the apple wedges (if using). Serve with the potato salad.