Belly of the Mangalitsa Woolly Pig, Braised in Olive Oil

approx. 4 hours (without standing time), elaborate For the pork belly:

Mix all the ingredients for the pork belly (except the olive oil) and marinate the pork belly with it for 2 days. Put the meat with the spices in a saucepan, cover with olive oil and cook in the oven at 120 °C for about 4 hours until tender. Remove from the pot, cut into portions and roast in a coated frying pan on the rind side until crispy.

For the balsamic turnips:

Blanch the beets briefly in salted water; peel off the skin. In a frying pan, fry 2 cloves of garlic in butter, add sugar and brown lightly. Add beets, season, grate thyme and sprinkle on top. Glaze beets gradually with the balsamic vinegar.

For the potatoes:

Soften the potatoes in salted water, remove the skins while they are still hot and mash them with a fork, while leisurely incorporating the olive oil and butter. Finally, add rosemary and olives and season with salt.

Drink:

White wine

Tip: Stock up on a variety of high-quality spices – it pays off!

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