Crispy Roast Pork with Rosemary Rice

Rub the pork belly with crushed garlic, rosemary, salt and pepper. Peel and quarter the onions.

First brown the meat in an ovenproof dish and then roast it with the onions and about 500 ml of water in the oven at 200 °C for 90 minutes.

Bring the rice to a boil in a saucepan with water in a ratio of 1:2, turn down to a low flame, cover and cook until all the liquid has boiled away.

Arrange the roast pork with rosemary rice and serve.

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