Pršunate with a Twist

Ingredients

• 1.5 kg (3.3 lbs) pork belly 1.5 kg (3.3 lbs) pork belly
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lbs) sauerkraut 500g (1.1 lbs) sauerkraut
• 500g (1.1 lbs) potatoes, peeled and cubed 500g (1.1 lbs) potatoes, peeled and cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 500g (1.1 lbs) mixed root vegetables (carrots, parsnips, turnips), peeled and cut into chunks 500g (1.1 lbs) mixed root vegetables (carrots, parsnips, turnips), peeled and cut into chunks

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, salt, and pepper.
4. 4.
   Rub the spice mixture all over the pork belly, ensuring it is evenly coated.
5. 5.
   Place the pork belly in a roasting pan and add the bay leaves.
6. 6.
   Roast the pork belly in the preheated oven for 2.5 to 3 hours, or until the meat is tender and the skin is crispy.
7. 7.
   While the pork is roasting, prepare the sauerkraut and potatoes. Rinse the sauerkraut under cold water to remove excess salt. In a large pot, combine the sauerkraut, potatoes, and enough water to cover them. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
8. 8.
   In a separate roasting pan, toss the mixed root vegetables with olive oil, salt, and pepper. Roast in the oven for 30-40 minutes, or until they are golden and tender.
9. 9.
   Once the pork belly is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Serve the sliced pork belly with sauerkraut, potatoes, and roasted root vegetables.

Treat your ingredients with care...

• Pork belly — Score the skin of the pork belly to allow the fat to render and the skin to become crispy.
• Sauerkraut — Rinse the sauerkraut under cold water to remove excess salt and adjust the level of tanginess to your preference.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the spice mixture overnight before roasting.
• To achieve a perfectly crispy skin, pat the pork belly dry with paper towels before applying the spice rub.
• If you prefer a tangier sauerkraut, add a splash of apple cider vinegar during the cooking process.
• Experiment with different root vegetables for the roasted side dish, such as sweet potatoes or beets.
• Serve the Pršunate with a dollop of whole-grain mustard for added tanginess.

Serving advice

Serve the Pršunate hot, with the crispy skin facing up to showcase its beautiful texture. Garnish with fresh herbs, such as parsley or chives, for a pop of color.

Presentation advice

Arrange the sliced pork belly on a platter, surrounded by the sauerkraut, potatoes, and roasted root vegetables. Drizzle some of the cooking juices from the pork over the dish for added flavor and moisture.