Ingredients:
- Pork Belly: 300g, skin-on
- Pork Sausages (Bratwurst or similar): 4-5
- Pork Loin: 300g, cut into thick slices
- Tea Rubs: 1 tablespoon (blend of black tea leaves, ground cumin, dried rosemary, and a pinch of sugar)
- Salt: to taste
- Black pepper: to taste
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 large, sliced
- Caraway seeds: 1 teaspoon (optional, for an extra German touch)
- Fresh parsley: 1/4 cup, chopped (for garnish)
- Sauerkraut: 1 cup (for serving)
- Mustard: for serving (optional)
Instructions:
- Prepare the Tea Rubs: In a small bowl, combine the black tea leaves, ground cumin, dried rosemary, and sugar. Lightly crush the tea leaves using a mortar and pestle or a spice grinder to create a fine blend.
- Season the Pork: Rub the tea blend generously over the pork belly, pork loin, and sausages. Sprinkle with salt, black pepper, and minced garlic. If you prefer a more robust flavor, let the meat marinate for 30 minutes to an hour.
- Prepare the Roasting Pan: Preheat the oven to 180°C (350°F). In a large roasting pan, heat the olive oil over medium heat. Add the sliced onions and sauté until golden and caramelized, about 5-7 minutes.
- Roast the Pork: Place the seasoned pork belly, pork loin, and sausages in the roasting pan on top of the caramelized onions. If using, sprinkle the caraway seeds over the meat for added flavor. Roast in the oven for 40-50 minutes, turning the meat occasionally to ensure even cooking and a golden, crispy exterior.
- Serve the Pork Platter: Once the pork is cooked through and crispy on the outside, remove from the oven and let it rest for a few minutes. Slice the pork belly and pork loin into portions. Arrange the meat, sausages, and caramelized onions on a large platter.
- Garnish and Serve: Serve the pork platter with sauerkraut on the side and a dollop of mustard, if desired. Garnish with fresh chopped parsley for a pop of color and freshness.
Tips:
- The tea rubs provide a fragrant, flavorful layer that enhances the rich, savory taste of the pork.
- For extra crispy skin on the pork belly, you can broil it for the last 5 minutes of roasting.
- This German-style pork platter is perfect for a special dinner or gathering, serving as a hearty meal alongside traditional sides like sauerkraut or mashed potatoes. The infusion of tea rubs gives this classic dish a creative and aromatic twist.