Roasted pork is one of the dishes that have become synonymous with Germany and more particularly the regions in and around the Rhine. It is one of the classics that one can serve over and over again on any occasion and no-one will every tire of it. This recipe is a little fussy and will take some time, so we suggest that you prepare it over a weekend – in other words, stay in on Friday night and do the initial part, cooking it for the first 3-3½ hours and then cooling it down until it can be put in the fridge overnight. Remove and get the meat to room temperature before you start cooking on the Saturday. 

Ingredients

• 1 ½ kilograms of short pork belly, skin on, trimmed
• Salt
• 300ml cold pressed sunflower oil
• 2 carrots, cut into 2cm pieces
• 4 celery sticks, cut into 2cm pieces
• 1 white onion, cut lengthways into eighths
• 1 head of garlic, cut crossways in half
• 1 leek, cut into 2cm pieces
• 6 ripe tomatoes, halved
• 1 bunch of thyme
• 7 sprigs of rosemary
• 1 bay leaf
• 2.2 litres hot home-made chicken stock
• Salt and freshly ground black pepper
• 20g salted butter
• 2 whole pork loins, each one with 4 rib bones, chined and fully trimmed
• 40g unsalted butter
• Salt and freshly ground black pepper

Method

• Soak the pork belly in cold water for an hour and then remove and dry very well, seasoning with salt.
• Heat 150 ml of the oil in a large, heavy roasting tin over a medium-high heat until it is smoking hot.
• Gently place the pork skin-side down in the roasting tin and be careful because the oil may splatter a little and fry for 5-8 minutes or until the skin has a has become golden brown in colour.
• Turn the meat over and fry until the other side is also golden-brown, transferring the roast onto a wire rack, placing it skin-side up.
• Keep the roasting tin on the stove over a medium heat, and add the carrots, celery, onion, garlic and leeks and cook until translucent.
• Add the tomatoes and cook until soft, placing the pork skin-side up on the vegetables.
• Add the herbs, 2 litres of home made chicken stock and bring this to the boil.
• Turn the heat down to a very gentle simmer, cover with a lid and cook for 3-3½ hours.
• Check that the meat is cooked by piercing it in the middle with the tip of a sharp knife – it should slide in and out easily.
• Remove the meat from the tin and set aside to cool after which you must keep the meat covered in the fridge.
• Strain the cooking liquid through a fine sieve into a large saucepan.
• Simmer until it has reduced to 500ml, skimming the liquid frequently.
• Season the sauce with salt if necessary, and set aside.
• Now preheat the oven to 190 C.
• Heat 50 ml of the remaining oil in a clean, heavy roasting tin over a medium heat.
• Add the salted butter and heat until it starts to foam.
• Season the loins of pork well with salt and then sear until golden-brown on all sides, turning regularly.
• Transfer the tin to the oven and roast for about 35 minutes or until the loins are glazed and moist.
• Turn them every eight minutes or so, and baste with a spoonful or two of the remaining hot chicken stock.
• Remove from the oven and allow to rest in warm place.
• Turn the oven up to 210 C.
• Remove the skin from the pork belly, taking a little of the fat beneath and leaving a 2mm-thick layer of fat attached to the meat.
• Cut the skin into 2 x 4cm rectangles using a razor-sharp knife  and set aside.
• Cut the belly into eight rectangles.
• Heat 50ml of the remaining oil in a heavy frying pan until it is smoking.
• Carefully place the belly fat-side down in the pan and fry over a medium-high heat for about five minutes or until it is a deep golden-brown colour.
• Place fat-side up on a tray and transfer to the oven to cook for six minutes.
• Meanwhile, heat the remaining oil in a heavy-based frying pan.
• Season the pork skin with salt and freshly ground black pepper, then put it skin-side down in the hot oil and fry over a medium-high heat until crisp for about 4 – 5 minutes and turning it halfway through.
• Remove the crackling with a slotted spoon, drain on kitchen paper and keep hot.
• Heat the unsalted butter in another pan until it starts to bubble.
• Reheat the sauce.
• Cut each piece of pork belly in half widthways.
• Carve the loins into single chops, and season the cut flesh with a little sea salt.
• To serve, slice and spoon a little of the sauce over the meat and and serve the rest in a jug.