German-style Braised Pork Belly (Schweinebauch)

Ingredients

In this German adaptation of Kakuni, the traditional Japanese flavors are replaced with German spices and ingredients. The dish incorporates caraway seeds, juniper berries, and mustard, which are commonly used in German cuisine. Additionally, the cooking technique is adjusted to reflect the slow-braising method often employed in German cooking. We alse have the original recipe for Kakuni, so you can check it out.

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 tablespoons caraway seeds 2 tablespoons caraway seeds
• 4 juniper berries 4 juniper berries
• 2 bay leaves 2 bay leaves
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium heat.
3. 3.
   Add the pork belly, skin-side down, and cook until browned and crispy, about 5 minutes. Flip and brown the other side.
4. 4.
   Remove the pork belly from the pot and set aside.
5. 5.
   In the same pot, add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened.
6. 6.
   Add the caraway seeds, juniper berries, and bay leaves. Cook for another minute to release their flavors.
7. 7.
   Return the pork belly to the pot, placing it on top of the vegetables.
8. 8.
   Pour in the beef broth and red wine. Bring to a simmer.
9. 9.
   Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork belly is tender and easily pulls apart.
10. 10.
    Remove the pot from the oven and carefully take out the pork belly. Set it aside to rest.
11. 11.
    Strain the cooking liquid into a saucepan, discarding the solids. Place the saucepan over medium heat.
12. 12.
    Stir in the Dijon mustard and simmer until the sauce has thickened slightly.
13. 13.
    Season with salt and pepper to taste.
14. 14.
    Slice the pork belly into thick pieces and serve with the sauce.

Treat your ingredients with care...

• Pork belly — Choose a piece with a good balance of meat and fat for the best texture and flavor.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish will enhance their aroma.
• Juniper berries — Crush the juniper berries slightly to release their flavors.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the red wine and mustard mixture overnight before cooking.
• Serve the dish with traditional German sides like sauerkraut, mashed potatoes, or braised cabbage.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the cooking liquid and simmer until thickened.

Serving advice

Serve the German-style Braised Pork Belly with a generous spoonful of the flavorful sauce on top. Accompany it with a side of sauerkraut and creamy mashed potatoes for a complete and satisfying meal.

Presentation advice

Arrange the sliced pork belly on a platter, drizzling the sauce over the top. Garnish with a sprinkle of fresh parsley or chives for a pop of color. Serve the sides in separate bowls or on the side of the plate for an appealing presentation.