Pork belly

Pork*, lard*.
* Product of controlled organic farming.

Energy 1464 kJ / 350 kcal Proteins 12.8 grams , fats 33.1 grams of which saturated fatty acids 11.8 grams , carbohydrates 0.0 g of which sugars 0.0 g , salt 0.0 g , fiber 0.0 g .

Czech Republic / Preštice black and white pig

The minimum consumption period is 3 days.

Store meat in the refrigerator at a temperature of 0–4 °C.

It is good to bake the pork belly for a longer time at a lower temperature and increase the temperature at the end of baking for a crispy crust. It is recommended to marinate the pork belly in advance, ideally overnight, so that the meat becomes tender and has a rich flavor. For the baked pork belly, prepare a marinade of Dijon mustard, Kremz mustard, garlic, ground paprika, spices for roasting meat and other ingredients, mix everything and dilute with brine from ram horns if necessary. Cut the pork belly into 4 cm thick slices, salt, pepper, coat in the marinade and let it rest. Then coat in flour, fry in oil, place in a baking dish with onions and ram horns, pour in the baking sauce and bake at 160–180 °C until it is soft and the skin is crispy.