First published 14th June 2019.
“Hâte levée”….up early in old Belgian/French for the miners going to work. Eaten cold or as an aperitif.
Ingredients:
- Pork Belly
- Pepper / Salt / Nutmeg / Thyme or Provence Herbs / Cloves / Garlic
How to Make :
- Remove the skin of pork the belly
- Put on tray skin side up
- use a knife to make cuts in meat and insert cloves
- turn meat around
- use the knife again to include small pieces of garlic in the created slots
- sprinkle pepper/nutmeg
- add Herbs or Thyme
- Make a roll with the meat and use butcher twine to keep it closed, can also be cooked simply flat.
- Sprinkle on the outside salt and more pepper if you like
- Put into the oven at 140/160 degrees for 90 minutes.
Take out and let cool down. Better eaten the following day or at least once cooled down and better coming out of the fridge. Serve with pickled shallots or gherkins or mustard.
