![Pork Roast With Crackling_Thumb.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xAe4YsxyRGoLbu2FZ42sNU2gFakCooE2yhmfiUjZxhzBWg1pcTufwYeNp9gei7d3447.png)

<center>
# Pork roast with crackling
</center>

<br>

<div class="text-justify">

Hey guys, 

this week, I wanted to try something with pork belly. I really love pork belly at a barbeque. Just cut them into thick slices, put them on the grill and I’ll eat 10 of them.

But for this week’s Hive Top Chef Competition held by @qurator (theme: Pork Belly) I’m going to cook a <b>pork roast with crackling</b>.

And no joke, I had to buy a new roasting pan for this dish, because my „old“ roasting pan is too big for my oven, which is only 50 cm wide instead of 60 cm. I never had any problems with roasts before, because I put them into a roasting bag. But for the pork roast, a roasting pan was needed and I wanted to upgrade my cooking tools anyway. I just have to get rid of my old roasting pan (which is still in its packaging.)


![New roasting pan.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Ep3eKqiCMaZ6kcaXmk1dyuoP8itzQesdfvpdBmNHCFf1WuPRh3wCFH7tPZgCM6RUjqQ.jpg)

Let’s get cooking.

 </div>

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)


<center>
# Pork Roast with Crackling
</center>


<div class="text-justify">


## Ingredients

    • The indispensable ingredient is meat :o). A thick, juicy pork belly with a slick of fat, rind, and bones. You need 1000g of this fine meat.
    • 2 teaspoons of salt
    • about a teaspoon of sugar
    • three-quarters of freeze-dried thyme
    • 1 ½ teaspoon of sweet pepper powder 
    • 1/3 teaspoon of smoke-dried paprika powder
    • 1 liter of hot water
    • 1 big red onion
    • 1 big white onion
    • 1 small carrot
    • 2 cloves of garlic
    • 1 small parsley root
    • 1 yellos, red and green paprika
    • 1 tablespoon of vegetable broth powder


![Ingredients.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EonmyEyjxYBeNkXyZRr1gqzFzSvArnPjNWH5eey2ymwU2RsnoL4iNiwmV1jyya4J157.jpg)

 </div>

<br>

![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)


<center>
# Step 1
</center>


<div class="text-justify">


![Step 1.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EoGzREZznUGzoHMP79cfbPPzrTaNyQztEn4Wfj7dZgaJ4i5bmWUbgexE4x1YR8yypeR.jpg)

I washed the pork belly under a cold stream of water. You don’t want to have some kind of germs from the supermarket or the local butcher on your food.
After that, I patted the meat dry and put it aside. 

</div>

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 2
</center>

<div class="text-justify">

I poured a liter of water into the roasting pan and brought it to a boil. I put the pork belly in with the rind facing downwards.


![Step 2.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EopspsfUR1b8RW7WFyBp4GnBstTCzdhkXRsysCtpC4N6VbwUm5WBs3V4vWtv2mqNav8.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 3
</center>

<div class="text-justify">

As the pork belly slowly simmers in the roasting pan to open its pores, I scraped the carrots and parsley root (has nothing to do with parsley, but it has a similar smell). I put parsley on the photo for you to see, that these two ingredients are totally different. Parsley root is similar to a root vegetable called parsnip. It basically looks and tastes the same.


![Step 3.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EokfUZvEqPwB7uJjZZJNqATM6cbvz37jQqXUZ5C8B5mxste2GRT9v8Fd45uE1eRN8uy.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 4
</center>

<div class="text-justify">

I then diced the carrots and parsley root as well as the three paprikas, the onions and the garlic.
You eat with your eyes first and for that reason, I prepare my food in little bowls, before I mash them up in a pan or a pot, as you can see in the picture below.


![Step 4_1.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EpGScqyfynR7qr88XXeUQfmAMkF43fjyJWiTavZwLvqe2uf1CAhrCUh4GaowixCNVfK.jpg)

![Step 4_2.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Eos2fr1JMP9MK1axAfdXVhCFuz94Nyo9jDz7WMrzKDpYc92cTT5zhUDtdY62FwfKKub.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 5
</center>

<div class="text-justify">

After I prepared all vegetables, it was time to take the pork belly out of the pan, pour the water away and cut the rind in diamond-shape.


![Step 5.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EoiWeVt88yk7MXuGH8HRJLW91QQSeWJGP1aRcpiJpbnqucRHDdn3TKCbrTzFj5qvSnt.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 6
</center>

<div class="text-justify">

I mixed the salt, sugar, thyme and both varieties of paprika powder and put my massage gloves on :o).


![Step 6.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Eokee6WKuv1EoSa7J99Y55M6AyvNhXhnRXcyoCbYHZkvefZFpgCWviHoFBc1fjCJnzG.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 7
</center>

<div class="text-justify">

Then I massaged the seasoning into the rind and the rest of the pork belly. I hope, you can see or surmise, I put a lot of love into it. My pork belly had a wonderful and proper salt and pepper massage before it was put in the oven.


![Step 7.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EopunnjnDi2CpUYq6pY5WWHw8HYqNV81WxQNPb4yBgnrbZGHPmZ4TMrYMtRhEvkE7Bp.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 8
</center>

<div class="text-justify">

Then I poured all vegetables into the pan, put a tablespoon of vegetable broth powder in and poured enough hot water (a water boiler is great for that) afterwards for the vegetables to be completely covered.


![Step 8.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EoCi8NfvXLoHJLd5g4vJBgWJVqro27hFxRQaWpboYeigNVzkMA3f8eJb1j5RAWxGPvY.jpg)

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 9
</center>

<div class="text-justify">

I laid the pork belly on top of all the vegetables and put the roasting pan in the oven. I work with top/bottom heat and set it at 180 degrees celsius.
Depending on the size of the meat, it takes 60 to 90 minutes. 



![Step 9.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EoptpE87LxmhzKEF4XpKbJwNXBwdLaZ5va5HqGc7jyS3Qe3p1GLizEkC15QBnmaDyyc.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 10
</center>

<div class="text-justify">

Every twenty minutes I took the pan out and brushed saltwater on the rind for it to develop a juicy and tasty crust.
After the third time (about 60 minutes) I set the temperature to 200 degrees and roasted the pork for another 15 minutes.


![Step 10.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EonjaZACdnvQQXZCtjeAUuSuSV5x6TEoNf3iK2cHoCKrv21N5qWq7QG3YG97rYmZQab.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 11
</center>

<div class="text-justify">

In the meantime, I peeled and diced a few small potatoes from the garden (I picked them in the morning before the heat swept over Hannover) and put them into a pot of boiling water.

![Step 11.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Ep3eHmAEbNpBGrZYtha2x6GQVS6hRJGzHfoJjmpbCUHogzE35517rTjGefupexoFNK2.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 12
</center>

<div class="text-justify">

After approximately 80 to 90 minutes, I took the roasting pan out of the oven, put the pork belly on a chopping board and the vegetable broth into another pot for it to stew for an additional few minutes. I also added starch.


![Step 12.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Eo6KWKKczQEEL4eiFsYkbsLne8V9Rp2gQcRsxgC48b6TLUFzPw9TYq6SRWYi6mYejC6.jpg)

</div> 

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 13
</center>

<div class="text-justify">

My favourite pastime is cutting meat. It may sound creepy or straight out of a horror movie, but I love the whole process of cooking or roasting meat and cutting it into pieces before eating it.

That is, what I did. I used my cleaver to smoothly cut between the bones and through tendons and fat. It was glorious :o). I have to say, I was pretty proud of myself. And it truly was delicious. The salty crust was almost perfect. The seasoning was an experiment (I bought sweet pepper and dried-smoked paprika especially for this dish) and it paid off. 


![Step 13.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/Ep5nfXNd7xwE4aqHFGiYGQUEMjBDcq2xow2voba9JSnzGzkE42D9zWj3apDW87JpexX.jpg)

</div> 

<br>

<br>


![Foodie_Divider.png](https://files.peakd.com/file/peakd-hive/freedomprepper/23xytrzMxTTyGN2K71ccKyz97JAKBZVD6S1iPQUYKdkkyCnMoPLUsdH7jkV6CHVsy6Lgm.png)

<center>
# Step 14 - Enjoy Your Meal
</center>

<div class="text-justify">

There is nothing more to add except that I devoured three slices of pork belly. The vegetable broth together with my own potatoes (It is always fascinating for me as a city-dweller to sow and harvest vegetables on my own, even if it has been almost ten years since I leased my allotment.) were very tasty as well.


![Step 14.jpg](https://files.peakd.com/file/peakd-hive/freedomprepper/EoeGoo3223Bw8dJEefMdtqYmrBfnwY4wJ1UrV5BYnmpX5Sfiu5CzNSNYUtbx5qjz77j.jpg)

<br>

<center>

Thumbnail created with [Canva](canva.com)
Photo mashups created with [FotoCollagen](https://www.fotocollagen.de/)
Pictures are mine.

</center>

<br>

![Freedompreppers cooking experiments.png](https://files.peakd.com/file/peakd-hive/freedomprepper/48XBaiB54GJsoDffaQEv2MJguHKPTaaShmn9AudpHjd4Z4gJ1ij7yCKRbDEjUpYV8t.png)