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Bavarian Wurzelfleisch | Tenderly Cooked with Horseradish
(0)
95 min
Masterpiece
Knuspr-Küche
Ein traditionsreicher Klassiker der bayerischen Hausmannskost: Zarter Schweinebauch wird im aromatischen Wurzelsud mit Karotten, Sellerie, Lauch und Kartoffeln langsam weich geköchelt. Mit frisch geriebenem Meerrettich und Petersilie serviert, ist dieses deftige One-Pot-Gericht die perfekte wärmende Mahlzeit für goldene Herbsttage.
Ingredients
Preparation method
Preparation & Preparing the Broth
Thoroughly wash and peel the vegetables. Cut the carrots and celeriac into bite-sized sticks. Halve the leek lengthwise and slice into finger-wide pieces. Peel and halve the onion. Peel the potatoes and cut into even wedges or cubes.
Rinse the pork belly under cold water and pat dry. Lightly score the rind in a diamond pattern or cut the meat into approx. 3–4 cm pieces.
Cooking in the Braising Pot
In a large braising pot, bring the vegetable broth to a boil along with the halved onions, bay leaves, and crushed juniper berries. Add the pork belly, reduce the heat, cover with a lid, and let simmer gently for approx. 45 minutes.
Chef's tip
Horseradish tip: For the best flavor experience, grate or sprinkle the horseradish over the hot meat just before serving – this wonderfully preserves its pungent spiciness.
Next-day treat: Like many traditional stews, Wurzelfleisch tastes even more aromatic the next day, as the root vegetable broth infuses even more intensively.
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