Pork belly with pretzel stuffing

Especially lean cutted pork belly with a fancy stuffing of pretzel, eggs and chives. Best to serve with a jus flavoured with beer and carawy seeds. Preparation: Defrost pork belly slowly and season it as desired. In a large frying pan lay it with the skin side down and pour a small amount of water over it. In a fan-forced oven roast in gently at a moderate temp for approx 20 min. Turn the pork belly, cut diamond shape into the rind and finish roasting in approx 90min. Dash / Pour the meat stock over it several times in order to get a crisp crust and raise the temperature in the last 15min to 200C. Optimal central temperature: 80C