schweinebauch-auf-fraenkische-koreanische-art-mit-breznknodel-und-geroestetem-spitzkohl

Author: Alexander Herrmann

Pork belly, Franconian-Korean style, with pretzel dumplings and roasted pointed cabbage

The different components of the dish

The dish is made from several carefully prepared components that come together to create a special taste experience. We’ll show you step by step how to do it:

A close-up of a beautifully arranged dish featuring crispy pork belly cubes stacked atop expertly grilled meat, accompanied by roasted vegetables and sliced green onions, elegantly presented on a white plate—prepared and served with precision using Fissler’s premium stainless steel cookware. Pork Belly
A precisely crafted Fissler stainless steel ladle pours hot, steaming brown gravy into a sleek dark bowl, creating elegant ripples across the surface. The scene is set against a textured black backdrop, highlighting the meticulous design and enduring quality of Fissler cookware. Pork Gravy
A cylindrical loaf of herb-infused cooked chicken sausage is partially sliced, revealing three precisely cut rounds arranged next to the main portion on a sleek, textured black surface. The composition highlights culinary craftsmanship and attention to detail—principles embodied by Fissler’s German-engineered cookware collection. Pretzel Dumplings
Grilled cabbage wedges with vibrant tomato salsa and fresh green onions, artfully arranged on a sleek dark plate, showcased against a sophisticated black background. The dish reflects precision cooking and elegant presentation inspired by Fissler’s premium German-made cookware. Roasted Pointed Cabbage
A clear bowl of broth is elegantly poured, accompanied by a plate of fresh vegetables and seaweed (including mushrooms, carrots, onions, leeks, and kombu) on a dark textured surface. The scene highlights the precision and timeless design of Fissler cookware—engineered for optimal performance in preparing nourishing broths with quality ingredients. Optional: Homemade Vegetable Dashi
A premium selection of fresh ingredients—cabbage, onions, kimchi, pork, carrots, green onions, pretzels, bread cubes, eggs, butter, celery root—artfully arranged with salt and pepper mills and small bowls of sauces on a dark surface. Perfect for preparing hearty homemade dishes in Fissler’s precision-engineered stainless steel cookware.

Ingredients needed for 4 people

  • 1.5–2 kg pork belly, 2 kg pork bones
  • 500 g pork trimmings
  • root vegetables (onion, carrot, celery)
  • approx. 1.5 l stock (vegetable dashi)
  • 3 onions
  • 2 carrots
  • 150 g celery
  • 2 tbsp. tomato paste
  • 400 ml beer
  • Stock from the roast pork base
  • 1–2 tsp. soy sauce
  • 4 pretzels (from the day before)
  • 250 ml milk, 2 eggs, 40 g butter
  • 2 tbsp. chopped parsley
  • 2 small pointed cabbages
  • 150 g kimchi & 2–3 tbsp. kimchi juice
  • 2 tbsp. neutral vinegar & 6-7 tbsp. neutral oil
  • 1 tsp. sugar
  • Salt, pepper
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Korean-Franconian Pork Belly

Ingredients

4 portions
1.5 - 2 kg pork belly with rind
coarsely chopped root vegetables (onion, carrot, celery)
salt
pepper
approx. 1.5 l broth (vegetable dashi)

Preparation

Step 1 of 4:

 

Season the pork belly all over, salt the rind generously. Place in a roasting pan with the root vegetables. Add broth (approx. 1–2 cm high, do not cover completely).

Step 2 of 4:

 

Place in the oven at 90–110 °C. Cook for 8–10 hours. Then remove and let cool completely. Strain the liquid and reserve for the sauce.

Step 3 of 4:

 

Remove the rind while cold. Cut into pieces, place on a baking sheet, and put in the oven at 220–240 °C until it puffs up and becomes crispy. Lightly re-salt.

Step 4 of 4:

 

Cut the cold belly into slices. To serve: Warm in the oven at approx. 160 °C, then flame with a blowtorch until roasted aromas develop.

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Section ID: template--30741711323485__media_with_text_QwBERa
A clear bowl of broth is elegantly poured, accompanied by a plate of fresh vegetables and seaweed (including mushrooms, carrots, onions, leeks, and kombu) on a dark textured surface. The scene highlights the precision and timeless design of Fissler cookware—engineered for optimal performance in preparing nourishing broths with quality ingredients.

Optional: Homemade Vegetable Dashi

The base of this dish is a vegetable dashi. It gives the mushroom ragout a delicate umami note and can either be bought at an Asian market or prepared in advance. We’ll show you step by step how to do it.

These ingredients are needed (for approx. 5 litres):

  • 5 l cold water
  • 80–100 g kombu (dried seaweed)
  • 80–100 g dried shiitake
  • 800 g vegetable trimmings (e.g. carrot, celery, leek, onion)
  • 1–2 tbsp. soy sauce

To the recipe steps
A stream of rich brown broth, simmered to perfection in a Fissler stainless steel pot, is poured into a sleek black bowl, creating elegant ripples and sending up delicate wisps of steam—a reflection of precision German engineering and timeless design.

Now it's time for the pork gravy!

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Pork Gravy

Ingredients

4 portions
2 kg pork bones
500 g pork trimmings
2 onions
2 carrots
150 g celery
2 EL tomato paste
400 ml beer
broth from the roast pork drippings
2 EL oil
1 - 2 TL soy sauce
salt

Preparation

Step 1 of 7:

 

Preheat the oven to 220°C. Place the bones and meat on a baking tray and roast until well browned, about 30–40 minutes.

Step 2 of 7:

 

Roughly chop the vegetables and add them to the baking tray. Roast for another 15 minutes. Spread the tomato paste over the tray and roast briefly.

Step 3 of 7:

 

Transfer everything from the tray to a large pot. Deglaze the baking tray with the beer, scraping up the browned bits, and add the liquid to the pot.

Step 4 of 7:

 

Pour in the pork stock until everything is well covered. Bring to a boil, then reduce the heat.

Step 5 of 7:

 

Let the sauce simmer gently for 3–4 hours. It should not boil vigorously.

Step 6 of 7:

 

Strain everything through a fine sieve into a clean pot. Discard the bones and vegetables.

Step 7 of 7:

 

Continue simmering the liquid until it develops a rich flavor and thickens slightly. Stir in the soy sauce and season with salt to taste.

A herb-seasoned rolled meat loaf, perfectly cooked and sliced to reveal a marbled spiral interior with a flavorful browned exterior, is presented on a sophisticated black textured surface—demonstrating the precision results achieved using Fissler’s expertly engineered German cookware.

Let's continue with the pretzel dumplings!

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Pretzel Dumplings (Rolled and Fried)

Ingredients

4 pretzels (day-old)
250 ml milk
2 eggs
1 onion
40 g butter
2 tbsp chopped parsley
salt
pepper

Preparation

Step 1 of 8:

 

Cut the pretzels into small pieces and place them in a large bowl.

Step 2 of 8:

 

Heat the milk until hot (do not boil). Pour over the pretzel pieces and let it soak in briefly.

Step 3 of 8:

 

Finely dice the onion. Sauté in butter over medium heat until translucent.

Step 4 of 8:

 

Add the onions, eggs, and parsley to the pretzels. Season with salt and pepper and mix everything well.

Step 5 of 8:

 

Let the mixture rest for 10–15 minutes so it can absorb the flavours.

Step 6 of 8:

 

Place the mixture on cling film and shape it into a firm roll. Wrap the roll tightly. Then wrap it again in aluminium foil.

Step 7 of 8:

 

Remove the roll from the water and let it cool slightly. Remove the foil.

Step 8 of 8:

 

Cut the dumpling into slices. Fry in a Frying Pan with a little butter until golden brown.

Grilled cabbage wedge topped with diced tomatoes and sliced green chili peppers, elegantly arranged on a dark plate against a textured black background. The dish, prepared using premium Fissler cookware, reflects the brand’s commitment to precision engineering and timeless German design.

Almost there! All that's left is the roasted pointed cabbage with kimchi vinaigrette.

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Roasted Pointed Cabbage with Kimchi Vinaigrette

Ingredients

4 portions
2 small pointed cabbages
2 tbsp. oil
salt
pepper
150 g kimchi
2 - 3 tbsp. kimchi juice
2 tbsp. neutral vinegar (e.g. rice or apple cider vinegar)
2–3 tbsp. neutral oil
1 tsp. sugar
2 spring onions

Preparation

Step 1 of 6:

 

Quarter the pointed cabbage. Do not remove the core so the pieces stay together.

Step 2 of 6:

 

Heat oil in a large Frying Pan. Sear the pointed cabbage quarters well on all sides until nicely browned. Season with salt and pepper.

Step 3 of 6:

 

Place the pointed cabbage in an ovenproof dish. Cook in the oven at 180 °C for approx. 15–20 minutes, until soft.

Step 4 of 6:

 

Finely chop the kimchi. Mix with kimchi juice, vinegar, oil, and sugar in a bowl.

Step 5 of 6:

 

Slice the spring onions into thin rings.

Step 6 of 6:

 

Place the pointed cabbage on plates. Spoon the kimchi vinaigrette over the top. Sprinkle with spring onions.

Crispy pork belly with golden crackling, elegantly presented alongside roasted vegetables and garnished with fresh green herbs, served on a refined white plate—expertly prepared using Fissler’s precision-engineered cookware for outstanding culinary results.

The Perfect Finish

Now everything comes together.

Arrange the fried pretzel dumplings with the juicy pork belly and coat with the rich pork roast sauce.

Place the roasted pointed cabbage next to it and generously dress with kimchi vinaigrette. Finally, add the crispy pork crackling on top and finish with fresh spring onions. For crunch. For freshness. For the perfect finish.

Cookware used for preparation

Fissler Original-Profi Collection® 28cm roaster with high dome lid, side handles, and logo, shown on a plain white background.Experience German engineering: the Fissler Original-Profi Collection® Round Roaster 28cm, two handles, high-domed lid, top view.
Original-Profi Collection® round roasting pan with high-sided lid 28cm
The Fissler PrimeCut 20cm chef's knife combines modern German design with Solingen steel and a durable, elegant wooden handle.Fissler PrimeCut Chef's Knife 20cm with Wooden Handle on a Board, Beige Cloth, Soft Sunlight - Precision Meets Timeless German Design.
Fissler PrimeCut Chef´s Knife 20cm 5,0
Fissler Original-Profi Collection® Casserole Pot made of 18/10 Stainless Steel with Glass Lid, two handles, suitable for induction, on white background.A modern kitchen with two Fissler Original-Profi Collection® Casserole Pots with Glass Lids on an elegant black glass cooktop.
Original-Profi Collection® Casserole Pot with Glass Lid 5,0
A chef in a navy apron expertly chops ingredients at a modern kitchen counter, surrounded by premium Fissler stainless steel pots, pans, and accessories. Sleek bowls and utensils highlight the timeless design and precision engineering of Fissler cookware, while steam rises from the durable pots—showcasing innovation and German craftsmanship since 1845.
A precision-engineered Fissler chef’s knife with a dark handle is elegantly displayed on a tan knife roll, accompanied by premium kitchen tools and utensils that reflect German quality and timeless design.
In a sunlit kitchen, two chefs work together surrounded by Fissler stainless steel cookware. One chef expertly shapes dough at the counter beside large mixing bowls, while the other tends to steaming Fissler pots and pans on the stove. Broad windows behind them fill the scene with natural light, highlighting the precision engineering and timeless design of Fissler products in use.
A selection of fresh mushrooms artfully arranged in durable stainless steel Fissler baskets and trays at a market, each accompanied by handwritten price tags—showcasing quality presentation with precision-engineered cookware.
A chef in a dark uniform gestures with his hands while engaging two people in a kitchen, highlighting precision and expertise. The black-and-white scene centers on the chef’s expressive explanation, with sleek Fissler stainless steel pots and cookware elegantly arranged, reflecting the brand’s heritage of German engineering, durability, and timeless design.

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