June 27th, 2011
by Vermont Country Grillstone
- German Roast Pork Belly with Cracklings, German Potato Salad, and German Cole Slaw
Our friends, Kurt and Marta are visiting from Germany; we grill, talk, drink beer, and spend a lot of time outside – they want to share some authentic Bavarian recipes that are easy to replicate. The recipe works with any pork belly, but best with the skin on, which is hard to find. If you can find one, we have a great way to roast it on the Grillstone; if you can’t, pick a fresh pork roast, or pork belly, and give this recipe a try anyway!
We found our roast in a Chinese grocery store in Boston, the butcher was absolutely amazing, he had all fresh cuts of meat and fowl that you could want – so, if you are in a larger city, give that a try.
Pork Belly Recipe
Begin with this Rub: make a mix of salt, pepper, smoked paprika, oregano or marjoram, and caraway seeds.
If you have a pork belly with skin, cut the skin into a checkerboard pattern.
Rub the spice mixture into all sides of the roast (especially the top with the skin), wrap it in plastic wrap and put in the refrigerator overnight.
When you are ready to grill, heat the Grillstone with the cover down on your grill to about 450 degrees (really hot!), brush the stones with a vegetable oil (not olive), remove the plastic wrap and sear the roast skin side down for about 10 minutes until golden brown and crispy.
Turn onto each of the sides for about 10 minutes each at the same temperature, then turn it bottom side down (rib side), turn the grill on low (it will go down to about 300 degrees), and roast with the cover down for about 1 ½ hours.
When the time is up, turn the grill off and you can let the roast rest for a bit (up to ½ hour).
This produces the same delicious roast you’ll find at the Octoberfest, amaze your friends with a roast pork belly from your grill!
Would you like the recipe for German Potato Salad or German Cole Slaw?