Knuspriger Duroc-Bauch mit Semmelknödel und warmen Speckkraut

für 4 Personen

Zutaten

1 kg Duroc Bauchfleisch ohne Knochen
Salz
Pfeffer
1 EL Kümmel
2 EL Olivenöl
4 Zehen Knoblauch

Zubereitung

Das Duroc Bauchfleisch auf der Seite des Fleisches würzen. Die Schwarte schröpfen – einschneiden aber nicht zu tief.
Backofen auf 150°C vorheizen.
Das Fleisch auf eine Bratenform legen und bei 200°C 20 Minuten braten lassen. Dann auf 150°C zurückdrehen und auf Kerntemperatur 80°C fertigbraten – etwa 55 Minuten. – abhängig von Backofen und Fleischstück.
Dazu passen Semmelknödel und warmes Speckkraut.

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