Pork
Roast Pork Belly with Sauerkraut and Spätzle
Roast pork belly with garlic and rosemary, served with braised sauerkraut and spätzle. The roasting juices and spring onion give the dish plenty of flavour. A great hot meal for five servings.
Prep: 2 h
Servings: 5
Energy: 220 kcal per serving
Method
01.
Score the skin of the washed and dried pork belly lengthways, turn it over and make 5–6 holes with a knife, then insert the garlic cloves. Season all over with salt and pepper and place in a baking di…
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