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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine European
Servings (Default: 8)


Franconian Roast Pork
Franconian Roast Pork
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  1. Briefly wash the pork belly in cold water and pat dry well. Cut the rind with a sharp knife - first lengthways, then these cuts across, so that 1 x 1 cm cubes are created. When cutting, be careful that you only cut into the rind and not into the meat.
  2. Slightly cut along the bones on the underside - this makes it easier to remove after roasting.
  3. Preheat the oven to 150 degrees top / bottom heat.
  4. Wash the soup greens and the apple (especially the leek), peel, clean (remove the core from the apple) and cut into large pieces. Also peel the onions and cut them into large pieces.
  5. Rub the pork belly vigorously all around with salt (really vigorously, shake off too much salt slightly).
  6. Place the vegetables in a deep baking sheet (drip pan) or a large roasting rack and place the meat on top.
  7. Fry everything for 3 hours. Do not pour gravy over the meat !!! Just let yourself mumble in peace.
  8. After this time, pepper the resulting sauce, add the marjoram and caraway seeds. Do not add seasoning to the meat, as the spices would burn when the crust is baked later.
  9. Pour the wheat beer (in the sauce, not over the meat) and fry everything for another 30 minutes.
  10. If available, switch to grill or top heat to 220 degrees. Or simply raise the temperature to 220 degrees and bake the crust for 20 to 30 minutes until crispy.
  11. Check again and again that the crusts do not burn.
  12. Remove the roast from the sauce, place it on a cutting board and let it rest for 5 minutes.
  13. In the meantime, pass the strong sauce through a sieve into a saucepan, dilute with approx. 200 ml of water (or more water if you like and taste) and bring to the boil once while stirring with a whisk. Season to taste with salt and pepper.
  14. Turn the roast over and remove the ribs (thanks to the incision before roasting, this is very easy). Then turn the roast back on the underside and cut into thin slices with a sharp knife (the incisions in the crust serve as aids).
  15. Serve with dumplings / dumplings half and half (half made from raw and half from boiled potatoes - can also be bought as a good dumpling dough).
  16. When serving, make sure that the crust does not come into contact with the sauce, otherwise it will become soft.