Marinated pork belly with home-made buckwheat toast

Ingredients:
400 g pork belly (for best results use the mangalica crossbreed)
10 g salt
10 g whole black pepper
2 dcl cream
100 g fresh horseradish
1 jelly strip
5 g fresh thyme

Preparation:
Wash the meat and marinate with herbs for several hours. For best taste marinate overnight. Place in the fridge in an enclosed glass container. Fry the marinated meat on top heat, add salt and pepper. Then cover with aluminum foil and bake in the oven at 170C for about 2 hours. Meanwhile place cream, grated horseradish, salt and pepper in a pot. Heat the cream (do not boil) and add jelly. Prepare a cherry tomato and rucola salad to go with the roast meat.

Best served with
Hubert L´Original blanc brut.

Recipe by chef
Tomáš Zapletal.