Pork Roast Out of Pipe

5 from 4 votes
Prep Time 20 mins
Cook Time 2 hrs
Rest Time 10 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 1 Kg Apparent belly
  • 500 Size Ribs
  • 2 piece Fresh onion
  • 2 Pcs. Carrot
  • 2 Toes Fresh garlic
  • 1 Teaspoon. Caraway seeds
  • Salt and paprika to taste
  • Vegetable broth as needed
  • Starch flour for binding


  • Place the pork belly in a line with the rind side down, add the ribs, cut the onion, garlic and carrots into pieces. Fill up with water just enough to cover the rind. Put in the oven at 180 ° for 45 minutes.
  • Then I take out the puree, turn the roast over, cut grooves in the rind and season it with salt, and peppers pour some vegetable broth on and then back into the pipe. Medium setting, again for 45 to 50 minutes. Pour over every now and then so it becomes crispy.
  • Then when it is done, take out the roast pork, put it on a plate, pour the broth through a sieve, put it in a smaller saucepan and reduce it a little, season and bind with cornstarch that I stirred with a little water until smooth. Season again to taste. I had sauerkraut and the Bavarian Sterz which you can read in the cookbook.
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Written by John Myers

Professional Chef with 25 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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