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Franconian Wurzelfleisch | Tender Pork Belly with Horseradish
(0)
80 min
Under an hour
Knuspr-Küche
Fränkisches Wurzelfleisch ist ein traditionsreicher herbstlicher Eintopf-Klassiker: Zarter Schweinebauch sanft mit aromatischem Wurzelgemüse und Kartoffeln in feiner Brühe gekocht, serviert mit frisch geriebenem Kren.
Preparation method
Preparing Meat & Broth
Briefly rinse the pork belly with cold water and pat dry. Cut the onion in half and sear the cut surfaces in a large pot without fat until dark brown – this gives the broth a wonderful colour and depth.
Pour in about 1.5 litres of water, add bay leaves, lightly crushed juniper berries, whole peppercorns, and 1 tsp of salt. Add the pork belly, bring to a boil, and reduce the heat. Cover with a lid and simmer gently for about 50 minutes, skimming off the rising foam occasionally.
Cooking Vegetables & Potatoes
In the meantime, prepare the vegetables: peel the potatoes, carrots, and celeriac, and cut them into bite-sized pieces. Thoroughly wash the leek and slice into rings about 2 cm thick. Finely chop the parsley.
Chef's tip
For even more freshness and regional flavour, add a splash of fine cider vinegar to the broth or grate the horseradish directly over the hot meat at the table.
Ingredients
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