Crispy pork breast with potatoes and cabbage sprout leaves

Ingredients:

1.5 kg pork belly with rind, salt, pepper, ground caraway, garlic, vanilla pod, cinnamon stick, chilies, malt beer, 500 g potatoes, vegetables: cabbage sprouts, savory

Preparation:

Cover and steam the pork belly, rind side down, in salted water for approx. 40 minutes. As soon as the rind has softened, remove the pork belly from the water and make a diamond-shaped cut in the rind.
Next, rub the pork belly with a mixture of salt, pepper, ground caraway seeds and finely chopped garlic. Then place the pork belly in a roasting tin with the rind facing upwards, add the vanilla pod, cinnamon stick and chili. Cook in an oven preheated to 160° C.
Salt the peeled potatoes, cut into small pieces, place around the roast pork and fry. After approx. 35 minutes, increase the temperature to 240° C and roast the pork roast with hot air until crispy and golden brown. Pour in the malt beer and reduce the sauce at 130°.
Blanch the cabbage sprout leaves in salted water. Rinse with ice water and, just before serving, toss in a pan with butter, season with salt and sprinkle with savory.