Rhenish-Hessian Bagnet Ross

Ingredients

Rhenish-Hessian Bagnet Ross differs from the original Italian dish by incorporating local Rhenish-Hessian ingredients and flavors. The traditional Italian recipe is adapted to include Rhenish-Hessian herbs and spices, giving the dish a distinct regional taste. Additionally, the sauce is modified to include local ingredients such as vinegar and mustard, adding a tangy and aromatic element to the dish. We alse have the original recipe for Bagnet ross, so you can check it out.

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 2 tablespoons Rhenish-Hessian herb blend (thyme, rosemary, marjoram) 2 tablespoons Rhenish-Hessian herb blend (thyme, rosemary, marjoram)
• 2 tablespoons Rhenish-Hessian mustard 2 tablespoons Rhenish-Hessian mustard
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the pork belly skin in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   Rub the pork belly with the Rhenish-Hessian herb blend, minced garlic, salt, and pepper, ensuring it is evenly coated.
4. 4.
   Heat vegetable oil in a large frying pan over medium-high heat.
5. 5.
   Place the pork belly skin-side down in the pan and cook until the skin is crispy and golden brown, approximately 10 minutes.
6. 6.
   Flip the pork belly and cook for an additional 5 minutes.
7. 7.
   Transfer the pork belly to a baking dish and roast in the preheated oven for 1 hour or until the internal temperature reaches 70°C (160°F).
8. 8.
   In a small bowl, whisk together the Rhenish-Hessian mustard and white wine vinegar to make the sauce.
9. 9.
   Once the pork belly is cooked, remove it from the oven and let it rest for 10 minutes.
10. 10.
    Slice the pork belly into thick pieces and serve with the Rhenish-Hessian mustard sauce.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture. Score the skin properly to ensure it becomes crispy during cooking.

Tips & Tricks

• For an extra crispy skin, pat the pork belly dry with paper towels before scoring and seasoning.
• If you prefer a spicier sauce, add a pinch of Rhenish-Hessian chili flakes to the mustard sauce.
• Serve the Bagnet Ross with a side of sauerkraut or potato salad for a traditional Rhenish-Hessian meal.

Serving advice

Serve the Rhenish-Hessian Bagnet Ross as a main course, accompanied by traditional Rhenish-Hessian sides such as sauerkraut or potato salad. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle the mustard sauce over the top, and garnish with sprigs of fresh herbs. The golden-brown crispy skin and vibrant sauce will create an enticing visual appeal.