Lacquered Pork Belly, on Pineapple Slaw

Preheat oven to 160 °C (convection oven: 140 °C /gas oven: level 1 to 2).

Mix the soy sauce, vinegar and honey, cook a little until the consistency has become syrupy.

In the meantime, rub the pork belly generously with salt, cumin, marjoram and pepper and place in the roasting pan shape, rind side down. Add the onion and garlic to the roasting pan. Pour water and cook in the heated oven for about one and a half hours. After half an hour, turn the roast to the other side, i.e. the pork rind side up.

Brush the pork rind – as well as the sides – generously with the syrup five to six times during the roasting time until a proper varnish is formed.

In the meantime, soften the fresh sauerkraut (*) with the white wine, seasoning it with salt, pepper and sugar. If necessary, add a little more water.

Remove the skin from the pineapple and cut it into cubes of about 1_cm. Add the pineapple ten minutes before the end of the cooking time.

Remove the roast from the stove and cut it open. Serve the meat together with the sauerkraut.

(*) possibly rinse, in case that really too sour.

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