- About 1.5 kg of pork belly with bone and rind
- 1 large onion
- 1 garlic, a large handful of thyme branches
- 250 ml cane syrup
- 250 ml apple (cider) vinegar
- 50 g unrefined cane sugar or brown sugar
- Freshly ground black pepper and salt
Preheat the oven to 180 °C. Place the pork with the skin down in a deep oven-proof dish along with onion cut to sectors, unpeeled garlic cut in halves, thyme, syrup, vinegar and brown sugar. Grind some salt and pepper on top and cover the pot with a lid. Cook in the oven for 2 hours, then turn the meat over (with the skin side up) and roast for another half an hour until the meat is soft and sticky. Serve with oven-baked vegetables and pour some liquid from the roast over it. Baked vegetables: 1 smaller beet, 1 small yellow turnip, 3 large carrots, 5 cloves of garlic, fresh or dried thyme or oregano, about 2 tbsp olive oil or duck, goose or pork lard, freshly ground black pepper and salt, 1–2 tbsp cane syrup (Dan Sukker) Peel the vegetables and cut into pieces of desired size. Peel the cloves of garlic, cut in half, remove the insides and crush with the side of a knife. Put all the vegetables in the oven dish, add thyme or oregano, grind some black pepper and sea salt and drizzle some olive oil on the vegetables or add some lard and stir (liquid from the roast meat may be used instead of fat). Bake in the oven at 200 °C for about 45 minutes or more, until the vegetables are soft. Stir the vegetables occasionally to ensure they cook evenly. Drizzle some cane syrup on the vegetables and stir through.