Ingredients (4 servings)
|2kg||pork belly, skin on|
|4 tbsp||coarse sea salt|
|600g||Hengstenberg Mildessa sauerkraut|
|200ml||Hengstenberg medium hot mustard|
|1 tbsp||fresh majoram, chopped|
|1 tbsp||fresh rosemary, chopped|
|1 tbsp||fresh thyme, chopped|
fresh sage, chopped
The pork belly should definitely be with skin. The pork belly must be without rib bones and cartilage. You can order the pork belly from the butcher without bones and cartilage, or you can do remove them yourself easily.
The cartilage is located directly at the ends of the bones and you can feel them and cut them off. When the pork belly is completely free of bone and cartilage, cut and fold it so that it can later be filled with sauerkraut or BBQ Sauerkraut.
Cut through the fat on the skin with a sharp knife and salt it. Finely chop the garlic and add to the 200 ml mustard. Add the herbs and mix well and spread evenly over the pork belly. Then spread the sauerkraut evenly over the prepared pork belly.
Now you roll your belly together so that the skin is on the outside and bind it tightly with kitchen yarn.
Cook the belly under the grill using indirect heat at a temperature of about 140-160 degrees. Cooking time approx. 2 - 2.5 hours.
At the end of the cooking process, crisp up the skin with your grill’s back burner. Alternatively, cook in the oven.