Crispy Pork Belly Schnitz and Drunter

Ingredients for 4 people:

• 720 g pork belly
• 3 tbsp veal jus
• 500 ml meat broth
• 200 g smoked cooked bacon (in pieces about 2 cm wide)
• 3 small knobs of butter

Side dishes
• 800 g waxy potatoes, cut into wedges
• 150 g apple slices
• 100 g pear slices
• 12 dried plums

Spices and herbs
• ½ tsp salt
• some pepper
• 2 tbsp flat-leaf parsley, finely chopped

Preparation

1. Prepare the pork belly (1 day before)

1. Salt the pork belly generously all around.

2. Perforate the skin densely with a fine needle or skewer – this ensures a crispy crust later.

3. Place the meat in an ovenproof dish and cover well with aluminum foil or a lid.

4. Slowly cook the pork belly for 6 hours at 90 °C in the oven.

This makes the pork belly especially tender.

2. Let the pork belly rest

1. The next day, remove the meat from the dish and pat dry well.

2. Place the pork belly in a shallow dish and weigh it down with a second, heavy dish.

3. Let cool completely in the refrigerator.
   This step makes the skin firm – ideal for later crispy frying.

3. Prepare bacon, potatoes, and sauce

1. Fry the smoked cooked bacon in a pan until it has a nice, even browning.

2. Deglaze with the meat broth and simmer the bacon until tender.

3. Just before the bacon is done, add the potato wedges and cook together until finished.

4. Remove the bacon and potatoes with a slotted spoon.

5. Reduce the remaining liquid, then stir in the veal jus and finish the sauce by binding it with a little butter.
   The sauce should be glossy and slightly creamy.

4. Fry the pork belly until crispy

1. Cut the cooled pork belly into pieces of about 180 g.

2. Heat a pan to medium-high heat and add a small splash of oil.

3. First fry the skin side until it is crispy and golden brown.

4. Towards the end, briefly sear the remaining sides all around so the meat gets a nice color everywhere.

5. Finish the side dishes

1. Briefly fry the bacon and potatoes in a pan.

2. Season with salt and pepper.

3. Add apple, pear, and dried plums.

4. Toss everything together vigorously several times and glaze with some sauce.
   The fruits should be warm and glossy, but not falling apart.

6. Plating

1. Place the potatoes, apples, pears, and dried plums in the center of the plate.

2. Place the crispy pork belly on top, skin side up.

3. Drizzle some of the sauce over it.

4. Garnish with finely chopped parsley.

This recipe is from Schloss Rued. hotelschlossrued.ch