Bavarian Pork Belly

| January 8, 2019 | 0 Comments


1.2 kg pork belly

1-2 tbsp caraway seeds


2 Pretzel or white bread

1 egg

100ml hot milk

1 onion chopped and sauté in butter

flat parsley


0,33l Guinness Extra Stout or other dark beer

0,4 l water

roast vegetables (carrot, celery, leek, parsley root and a bit parsley)



1.Chopp the Pretzel or white bread in cubes and add hot milk. Let it rest for 30min


2. Then add chopped parsley, pinch nutmeg, salt&pepper and hot onion cubes. Combine and finally add 1 egg.


3.  Put chopped vegetables, dark beer, water to an oven-proven form.


4. Slice the pork belly skin with a sharp knife or like me with a scalpel.


5. Pre-heat the oven to 180C/360F. Cut a pocket into the pork belly for the stuffing.


6.  Add salt&pepper and caraway seeds to the pork belly.


7. Put the Pretzel stuffing into the pocket of the pork belly. Then into the oven for 1h. on a grate.  The form with the roast vegetables and beer&water on a tray directly unter the pork belly.


8. After 1h increase the heat to 220C/430F for another 1h.  Then 30min before the end put some roast vegetables and liquid to a blender. Put in a sauteuse and heat for a little sauce.  After 2h remove the pork belly from the oven and let it rest for around 10min. Slice the meat and serve with the sauce.


Category: Berlin Kitchen

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