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Recipes with smoked pork belly

5 recipes that use smoked pork belly, with photos, step-by-step instructions and cook times. The quickest, Prażonki, takes 120 minutes. It is most often cooked with onion, bay leaves and smoked pork sausage.

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Grünkohl mit PinkelBraised kale with smoked sausage

In Bremen and Oldenburg, Grünkohl mit Pinkel is the dish of the winter Kohlfahrt, when groups walk out into the frosty countryside and finish at an inn for kale, smoked pork and Pinkel, a smoked sausage of pork, bacon and oats. The kale is braised for hours with onions, lard and smoked pork until dark, soft and almost creamy, then the sausages warm through on top. Serve with boiled potatoes or small caramelised ones and mustard. The usual mistake is cooking the kale briefly like a vegetable side; it needs the long braise to lose its bitterness. Chef's tip: kale is best after the first frost, which makes the leaves sweeter; frozen chopped kale is a good shortcut.

160 minGermanMeat
by KrazyBadal 0 views

PrażonkiLayered potato, cabbage and sausage

Come late summer, villages around Kraków, the Jura uplands and the Beskid foothills hold prażonki parties, where a heavy cast-iron pot called a kociołek sits in the embers of a bonfire and everyone waits for the lid to come off. Inside are layers of smoked pork belly, onion, potato, cabbage and smoked pork sausage that steam in their own juices with only a splash of water, so the potatoes turn buttery and the cabbage sweet and smoky. It is eaten straight from the pot with buttermilk or kefir and a pickle. The usual slip is adding too much liquid: the pot should hiss and steam, not boil, or you end up with soup. A heavy casserole on the hob works just as well as a campfire. Chef's tip: put the bacon and onion at the very bottom; they protect everything above from burning and season the whole pot as their fat melts.

120 minPolishMeatGluten free
by KrazyBadal 0 views

Berner PlatteSmoked meats and sauerkraut platter

The Berner Platte is Bern's great feast platter, said to celebrate the victory over the French at Neuenegg in 1798, and it is still served in the old taverns under the arcades of Bern's old town, especially in autumn and winter: a heap of smoked pork belly, smoked pork shoulder, tongue, beef, Bernese sausages and marrow bones, laid over sauerkraut, dried green beans and boiled potatoes. This dish contains pork. A common mistake is boiling everything together for the same time; the sausages split and the beef is still tough. Chef's tip: cook each meat for its own time in the same pot, adding the sausages only for the last 20 minutes at a gentle simmer. Whole pork cuts must reach 63 °C and sausages 71 °C.

180 minSwissMeatGluten free
by KrazyBadal 0 views

Choucroute garnieSauerkraut with smoked pork and sausages

From the winstubs of Strasbourg to the brasseries near Paris's Gare de l'Est, choucroute garnie is the dish that announces autumn, when the new season's sauerkraut arrives. It is a pork feast: smoked pork belly and smoked pork loin braised on a bed of sauerkraut softened with white wine, juniper and onion, then crowned with Strasbourg and smoked sausages and boiled potatoes. The cabbage turns mellow and silky rather than sharp, and soaks up the smoky fat. The braise uses dry white wine; the ingredient notes give an alcohol-free swap. Serve it with strong Dijon mustard and a little horseradish on the side. Chef's tip: rinse the sauerkraut only once and squeeze it well, so it keeps a little tang but doesn't make the whole dish sour.

130 minFrenchMeat
by KrazyBadal 0 views

Potée lorraineSmoked pork and white bean pot

In Lorraine farmhouses around Nancy and the Vosges foothills, the potée simmered on the stove through winter and fed the household after a cold morning outside. It is a pork dish through and through: smoked pork shoulder, smoked belly and a garlic sausage gently poached with a whole green cabbage, carrots, turnips, leeks and white beans until the broth is smoky and the vegetables melt. The broth is ladled out first, sometimes over toasted bread, and the meat and vegetables follow with mustard and gherkins. Chef's tip: blanch the cabbage for five minutes before adding it to the pot, which takes away its sulphurous edge and keeps the broth sweet.

180 minFrenchMeat
by KrazyBadal 0 views

Goes well with smoked pork belly