Roast Pork Belly Bavarian Style

This is a recipe which is translated courtesy of Hacker-Pschorr German Beer
500 g veal bones
1.5-2 kg of raw, boneless Belly Pork
2 tablespoons oil
700 ml chicken broth
1 kg small, waxy potatoes
300 g shallots
2 carrots
200 g celeriac
1 tsp powdered sugar
125 ml of malt
1 teaspoon tomato paste
2 garlic cloves, sliced
2 slices fresh ginger
2 bay leaves
1 / 2 tsp cumin, whole
1 / 2 teaspoon dried marjoram
black pepper
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Preheat the oven to 200 ° C. Put the chopped veal bones on a baking sheet and bake in preheated oven about 1 hour. Remove from oven and drain on absorbent paper. Turn the oven down to 150 ° C.

Rub the belly pork with salt. Heat the oil in a roasting pan and fry over medium heat on the flesh side. Then pour in the broth and put in the Belly Pork with the skin side down – the fat layer should be completely covered with the broth, otherwise add a little broth. Add the roasted bones and roast in oven for 1 hour.

Peel and chop the vegetables.

Remove the roast from the oven. Place the meat with the fat side up on a board and in the rind strips at a distance of about 1 to 1.5 cm cut.

Keep the broth from the roasting pan aside. Place the roasting pan on the stove over medium heat, add a dusting of icing sugar and caramelise lightly. Deglaze with the root beer, add the tomato paste and simmer until creamy. Then stir in the vegetables and pour over the reserved stock.

Place the meat with the skin side up on top of the vegetables and cook for about 1 1 / 2 to 2 hours. About 20 minutes before end of cooking add garlic, ginger, bay leaf, cumin and oregano.

If the crust is not crisp enough, move to the top of the oven or the grill. Take the roast from the oven, remove the garlic, ginger and bay leaves and cut the finished roast into slices. Serve with the vegetables and the gravy with salt and pepper to the meat and serve.

Images and original text © Alfons Beck, enjoy Bavarian