Pork Belly with Bavarian Essence Part 1


We have to go to France tomorrow, we’re out of wine.  Just kidding.  We are out of wine but we’re going for Jade’s Confirmation first, then wine 🙂


A couple of weeks ago, I bought a nice pork belly from one of the butchers in the Marktplatz, the downtown covered market.  It’s too bad we live so far away from Stuttgart center; I could learn to love this butcher.  Anyway, I wanted to get the belly seasoned and in the refrigerator before we left for our overnighter.  I also thought this would be an excellent time to try to transform the Bavarian chicken seasoning  http://cookinginsens.com/2013/03/20/bavarian-roasted-chicken-with-chard/ into a pork rub.


Here is what I came up with.  I’m calling it Bavarian Essence 🙂

First score a pork belly, sprinkle and rub all over with salt, then with some of the essence.  Refrigerate at least overnight, uncovered.

Bavarian Essence

2 tbsp salt

1 tbsp dill seeds

1 tbsp sage leaves

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tbsp dried rosemary leaves

2 1/2 tbsp Spanish paprika

2 tbsp garlic powder

1 tbsp onion powder

Put all ingredients into a blender and grind into a powder.  Store in a tight fitting jar.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, German, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

45 Responses to Pork Belly with Bavarian Essence Part 1

  1. Hope you enjoy wine buy… I mean, Jade’s confirmation… That pork belly looks too good…

  2. Mad Dog says:

    That sounds like it’s going to taste amazing 🙂

  3. Mona says:

    Ohhh I’m excited for the results. You should do a wine-roundup when you get back! I want wine but it’s only 9am…

  4. Jon says:

    Dig the pig in the background. Nice touch.

  5. This reminds me I should dig up a dry rub recipe I had years ago. I never made it myself as I wasn’t set up to grill back then. But it produced fall off of the bone fabulousness! Looking forward to the post about cooking the pork belly. – Virginia

  6. mwkitchen says:

    This sounds great – is the paprika you used a spicy one? And yeah that pig in the background is genius!

  7. I have a complete weakness for pork belly and your essence would elevate it to another level. I will try this next time I can get a hold of this cut – it’s not easy here, hence I tend to crave it 🙂

  8. Karen says:

    Enjoy the day of celebrating Jade’s confirmation. Your pork belly is going to be wonderful.

  9. We’ve been popping over to France for wine ….er, visits..too! Looking forward to Part 2 and hope the confirmation goes well.

  10. sasannt says:

    Yum, spices! Would this go with something besides pork?

  11. Essence of Bavaria! Love it! And am completely in love with that little pig figurine. So cute!

  12. Bassa's Blog says:


  13. Pingback: Pork Belly with Bavarian Essence Part 2 | Cooking in Sens

  14. Pingback: Pork Belly Backlash | Serial EclecticSerial Eclectic

  15. rsmacaalay says:

    Thats a nice piece of pork belly

  16. Pingback: Supreme de Pintade a l’Essence | Cooking in Sens

  17. chef mimi says:

    I love your Bavarian essence!

  18. Pingback: Crusty Roasted Bavarian Flanken Ribs | Cooking in Sens

  19. Pingback: Karl’s Bavarian Essence Pork Rub | Jabberwocky Stew

  20. Pingback: Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast) | Jabberwocky Stew

  21. Pingback: Coquelet Sel Fou | Cooking in Sens

  22. Pingback: What M. Parret Likes | Cooking in Sens

  23. Pingback: Baby Beef | Cooking in Sens

  24. Pingback: Grilled American Lamb on Kaiser Rolls | Cooking in Sens

  25. Pingback: The Regular Farmers’ Market | Cooking in Sens

  26. Pingback: Grilled Chicken, Cumin Grilled Corn and Okra | Cooking in Sens

Leave a Reply