in Germany

Pork belly Mecklenburg style

updated

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Ingredients for 5 servings:

  • 10 slices of pork belly (about 1 – 1.2 kg)
  • 2 cups sour cream
  • some flour
  • some ketchup
  • salt and pepper
  • Thyme
  • rosemary
  • possibly sugar
  • some water
  • 3 tbsp goose fat or oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

based on an old GDR recipe book, which I unfortunately no longer own

Season the pork belly generously with salt and pepper and thyme and rosemary. Dust with flour and brown in a roasting pan with the fat. Remove the meat and keep warm. Add a little cold water to the roasting pan and boil off the juices. Then stir in the sour cream and ketchup (it will look a bit curdled, but it won’t affect the flavor). If the sauce is too thick, thin with a little more water. Season to taste. Depending on the type of ketchup, you may need to add a little more sugar. This dish is delicious with potatoes and buttered vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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