German-style Apfelbauch (Apple Belly)

Ingredients

In this German adaptation of Äppelfläsk, the dish retains the essence of the original but incorporates German culinary influences. The pork belly is slow-cooked with traditional German spices such as caraway seeds and juniper berries, adding depth and complexity to the flavor profile. Additionally, the dish is served with a side of sauerkraut, which is a staple in German cuisine, providing a tangy and acidic element that balances the richness of the pork and sweetness of the apples. We alse have the original recipe for Äppelfläsk, so you can check it out.

• 1 kg (2.2 lbs) pork belly 1 kg (2.2 lbs) pork belly
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 apples, cored and sliced 2 apples, cored and sliced
• 2 teaspoons caraway seeds 2 teaspoons caraway seeds
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500g (17.6 oz) sauerkraut 500g (17.6 oz) sauerkraut
• 1 tablespoon butter 1 tablespoon butter
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Score the skin of the pork belly with a sharp knife, making shallow cuts in a crisscross pattern.
3. 3.
   Heat the vegetable oil in a large oven-safe skillet over medium heat. Add the sliced onions and cook until softened and lightly caramelized.
4. 4.
   Push the onions to the side of the skillet and place the pork belly, skin-side down, in the center. Cook for 5 minutes until the skin is crispy and golden.
5. 5.
   Flip the pork belly and add the sliced apples, caraway seeds, juniper berries, salt, and black pepper to the skillet. Cook for another 5 minutes.
6. 6.
   Transfer the skillet to the preheated oven and roast for 2-3 hours, or until the pork belly is tender and the flavors have melded together.
7. 7.
   In a separate pan, melt the butter over medium heat. Add the sauerkraut and apple cider vinegar, and cook for 10 minutes until heated through.
8. 8.
   Remove the pork belly from the oven and let it rest for a few minutes. Slice it into thick pieces.
9. 9.
   Serve the German-style Apfelbauch with a generous portion of sauerkraut on the side. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork belly — Score the skin of the pork belly to allow the fat to render and the skin to crisp up during cooking.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their flavor before adding them to the dish.
• Juniper berries — Crush the juniper berries slightly to release their aromatic oils before adding them to the skillet.

Tips & Tricks

• For an extra crispy skin, you can place the pork belly under the broiler for a few minutes after roasting.
• If you prefer a sweeter flavor, you can use sweet apples such as Gala or Honeycrisp.
• Serve the dish with a side of German mustard for an added tangy kick.
• Leftovers can be used to make delicious sandwiches or added to salads for a flavorful twist.
• Adjust the cooking time based on the thickness of the pork belly to ensure it is cooked to perfection.

Serving advice

German-style Apfelbauch is best served hot, straight from the oven. Pair it with a side of sauerkraut and a dollop of German mustard for a complete and satisfying meal.

Presentation advice

Arrange the sliced pork belly on a platter, with the caramelized apples and sauerkraut on the side. Garnish with fresh parsley for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the tender pork belly and flavorful accompaniments.