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.
Hope you enjoy wine buy… I mean, Jade’s confirmation… That pork belly looks too good…
Thank you. Be sure to visit the blog over the weekend because I’ll cook it then, maybe on the grill. The RAV 4 will be charged with wine cases. Hope we have room for Jade 🙂
Rosemary, I’m back proper – I shall be seeing all of your posts 😀
I’m glad. I missed the skillet 😀
Haha – I’ll need to get it in a post soon then 😀
That sounds like it’s going to taste amazing 🙂
I think so Mad. I’ll cook it on the grill, indirect heat for a couple of hours. Probably Sunday.
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…
It’s wine o’clock somewhere 🙂
Dig the pig in the background. Nice touch.
Ditto. Hilarious, and kinda creepy. Watching his buddy get seasoned.
He didn’t know him 🙂
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
Thank you Virginia. I’m looking forward to the results myself 🙂
This sounds great – is the paprika you used a spicy one? And yeah that pig in the background is genius!
Thank you mw. The paprika would probably be considered spicy.
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 🙂
It’s cravable!
Enjoy the day of celebrating Jade’s confirmation. Your pork belly is going to be wonderful.
Thank you Karen.
We’ve been popping over to France for wine ….er, visits..too! Looking forward to Part 2 and hope the confirmation goes well.
Thank you Chica. It was a lovely ceremony.
Yum, spices! Would this go with something besides pork?
Sûre, chicken.
I’ll try that.
Essence of Bavaria! Love it! And am completely in love with that little pig figurine. So cute!
I love that pig too 🙂
Wonderful!
Thank you Bassa.
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Thats a nice piece of pork belly
Thank you rs.
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I love your Bavarian essence!
I love my Bavarian essence 😉
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