We have to go to France tomorrow, we’re out of wine. Just kidding. We are out of wine but we’re going for Jade’s Confirmation first, then wine
A couple of weeks ago, I bought a nice pork belly from one of the butchers in the Marktplatz, the downtown covered market. It’s too bad we live so far away from Stuttgart center; I could learn to love this butcher. Anyway, I wanted to get the belly seasoned and in the refrigerator before we left for our overnighter. I also thought this would be an excellent time to try to transform the Bavarian chicken seasoning http://cookinginsens.wordpress.com/2013/03/20/bavarian-roasted-chicken-with-chard/ into a pork rub.
Here is what I came up with. I’m calling it Bavarian Essence
First score a pork belly, sprinkle and rub all over with salt, then with some of the essence. Refrigerate at least overnight, uncovered.
2 tbsp salt
1 tbsp dill seeds
1 tbsp sage leaves
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp dried rosemary leaves
2 1/2 tbsp Spanish paprika
2 tbsp garlic powder
1 tbsp onion powder
Put all ingredients into a blender and grind into a powder. Store in a tight fitting jar.