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Bavarian Pork Belly (Wammerl) | Crispy Crackling & Rich Beer Sauce
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130 min
Masterpiece
Knuspr-Küche
Bayerisches Wammerl wie aus dem Wirtshaus: Saftig geschmorter Schweinebauch mit herrlich kross gepoppter Kruste, veredelt mit einer tiefwürzigen Dunkelbiersoße auf Wurzelgemüse.
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Score the rind of the pork belly in a diamond pattern using a sharp knife – make sure to only cut into the rind and not the meat underneath.
Generously rub the meat side with 1 tsp fine table salt, freshly ground black pepper, and ground caraway seeds. Rub the rind itself only with the remaining teaspoon of fine table salt so that the crackling puffs up wonderfully later.
Peel the onions, carrots, and celeriac and cut into approx. 2 cm cubes. Lightly crush the garlic cloves.
Chef's tip
The crackling trick: The drier the scored rind remains during roasting and the hotter the finish, the more magnificent and crisp the crackling puffs up.
Traditional sides: Freshly rolled potato dumplings, lukewarm Bavarian cabbage salad with bacon, or an oven-fresh pretzel go wonderfully with this Bavarian delicacy.
110 min
Masterpiece
