Divine Pork Belly

Instructions

• 1
  Preheat the oven to 150 °C (traditional top and bottom heating), place the rack in the middle position.
• 2
  Choose a high baking dish that fits the meat snugly, line the bottom with baking paper.
• 3
  Season the meat on all sides with fine salt. Add herbs (fresh sage, rosemary, or thyme can be used). If you want to keep the skin on the pork belly, bake it skin-side down. If you remove it, then bake it fat-side up instead. Cover loosely with aluminum foil to allow steam to escape. Bake for at least 3 hours, 4 are better.
• 4
  Meanwhile, prepare the salad. Peel the kohlrabi and the convex side of the celery stalks, leave the skin on the apple. Cut into very small pieces or thin short strips. Drizzle thoroughly with lemon juice, add enough yogurt to bind the mixture into a coleslaw consistency. Season with salt, freshly ground pepper, and fresh finely chopped herbs. Mix well and refrigerate until the pork belly is finished baking.
• 5
  After 3-4 hours of slow roasting/braising, remove the pork belly from the oven and increase the temperature to maximum (something between 230-250 °C for traditional baking and 220 °C for convection). During this time, transfer the pork belly to a flat baking dish, ideally with a rack, score the skin or top fat, brush with rendered fat on all sides, and sprinkle with flaky salt. Finish baking in the very hot oven for about 30-40 minutes. It might be less, simply watch for perfect color and crispiness.
• 6
  Serve with crispy salad and small salad leaves.