Roast of pork belly with sea buckthorn, apples and rosemary
1 kg pork belly
50 g sea buckthorn, fresh or frozen
4 sprigs of rosemary
1 whole garlic
1 dark beer, 33 cl
1 dl Apple vinegar
Sea salt and freshly ground pepper
2 tbsp olive oil
Put the pork belly on a chopping board, beat the belly a little bit, so it`s get flat and the same thickness all over.
Cut 2 of the apples into small cubes (save cored).
Mix the apple cubes with sea buckthorn and picked rosemary, season with salt and freshly ground pepper.
Spread the mixture out of the pork belly and roll the belly for a roast, untie the roast with string, make sure both ends are firmly closed.
Heat a frying pan with olive oil and brown up the roast thoroughly on all sides.
Add rosemary, cracked garlic and apple in the pan and let it brown slightly.
Turn down the heat and add the beer and vinegar to the roast, season with a little extra salt and pepper.
Put lid on the pot and set the roast in the oven.
Cook the roast for approx 2 hours at 160 degrees, and turn the roast around a few times while its cooking, so it gets a nice crust on all sides.
Take the roast out of the oven and let it rest 10-15 minutes. before cutting the roast.
Serve the roast with a good salad, potatoes and good bread.
The roast is also good the day after, cold slices on rye bread with mustard and pickles.