Ingredients
1 pork belly
1 pork loin
1 garlic clove
1 bunch rosemary
1 bunch dill
1 bunch thyme
Salt and pepper
1apple
2 tin cider
2 tin beer
1 lt apple juice
Seasonal vegetables and potatoes.
Olive oil
Method of cooking
Flatten the pork belly, season it and add the crashed herbs and garlic previously in the mortar. Add the loin and roll it.
With a butcher’s string tight all up and place in a tall gastronom tray, add the beer, Cider and the apple juice and marinate for 24 hours.
Cook the pork for 4 hours at 160dg, then take out the liquid and cook for extra 30 minutes at 180dg.
Cool it down and slice it about 4/5 mm. Slice the apple 2/3 slices on the pan with the jus of the pork add the sliced pork and cook for 5 minutes until the jus thickness.
Boil the vegetables and potatoes then sauté all together with seasoning, place on the plate the on top place the pork and the apple, put the jus on top place some fresh herb and serve.
