The day before preparation, rinse the pork belly in cold water, dry it well and rub it well on all sides of the meat (not on the rind!) with salt, pepper and ground caraway seeds and keep it cool in the refrigerator.
Take it out of the refrigerator two hours before preparation. In this time prepare the soup and pour it into a roasting pan.
Put the pork belly with the rind in the soup and put it in the oven at 120 °C for about 50 minutes.
In the meantime, chop the onion into small cubes and finely dice the garlic cloves. Then take the pork belly out of the roaster, cup the rind and rub it well with salt. Drain and collect the soup.
Heat the lard in the roasting pan and fry the pork roast on all sides except the rind! Then pour the soup again and spread the diced onion, chopped garlic and caraway seeds around the meat. Attention: Do not put anything on the rind, because it would burn and become bitter!
Put the roast with the rind on top into the oven at 170 °C for 2 hours. If the rind starts to crisp up, reduce the temperature to 160 °C or put a lid on the roasting pan. After 2 hours turn the temperature up to 200 °C top heat until the rind starts to crisp up. Do not use the grill, otherwise the rind may partially burn!
Preparation Tip:
Salty apples go very well with this dish.
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