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Today we have something hearty again: a roast pork belly with crispy rind. Our junior boss Stephan Schnieder shows you how to make this Sunday feast at home. Have fun and enjoy your meal! INGREDIENTS: 1.5kg pork belly 1 BD soup vegetables 0.33l malt beer 200ml red wine 500g salt for the pork belly 2 sprigs of thyme 1 tbsp tomato paste For the marinade 1 tbsp marjoram 2 tsp salt 1 tsp pepper 1 tsp smoked paprika –– If you have any questions, suggestions or requests, please feel free to contact us at: 02363 / 3770 – [email protected] – www.jammertal.de