Hello from Tampa! I usually only drink Bavarian beers. And I love your recipes. I lived in Bad Aibling in the early 80s when I was a young military brat. I miss living there so much.
I read that but wasn't sure if that is a word I should use in the keyword section. Crackling sounds more like campfire to me. But apparently it is used for this crisp roast crust. Learned something again :-)
Oh Lord that looks sooooo good. I wonder if i will be able to get a good piece of pork that nice. I made the potato leek soup and omg it was excellent. I've made it in the past but never thought to put a bit of cream in at the end and what a difference it made.
I just visited Munich and have been looking for something like the "crispy roast pork" I had at the Spaten Haus across from the Rezidenzmuseu. This does look pretty close, thanks for sharing it!
Amazing amazing amazing. I made this the weekend. I used belly pork I had doubt the pork would crackle up, after being boiled! It was better than perfect. Everyone LOVED it. And as for the beer sauce that too was beyond belief. There was a lot left over so I have frozen it. I don't know if I could or not, but time will tell when I bring it out. Thank you so much for bringing the love from Germany to my house. You are amazing.
The best beer i ever had is the „Kloster Andechs Weissbier“. That was in my vocational training as a brewer in Munich! All the big breweries has the same flavor. You need to trie all the small or „Gasthof“ beer brands. Also the fresh beer named „Zwickelbeer“ directly from the beer tank is better then the filtrated one!
How much pork belly? I am very lucky that I have access to pork belly--field/woods raised for an extremely low price! Please send info!! P.S. You beer review was wonderful and very kind.
American beers are O.K. but they are not "echt." There is an Aldi's near me where I can get imported "weizenhefe Bier." My roommate who never drinks beer and doesn't like the taste, tried the Aldi's beer and he loved it. You have inspired me to try my hand at "knuspriger Schweinebauch." Drück mir bitte die Daumen! Wish me luck!
Find a local Butcher and tell them what you want if they don't have it give them you're name and number with a request for the cut next time they butcher a pig this works well
Wondered if the beer was cold? Most light beer in USA does taste better to me when cold and dark beer such as Guinness tastes better drank at room temp. Just saying, if Lone Star had been in the fridge for several hours and down to at lease
You have a point there. Since I prepare all ingredients before filming and it took a while, it wasn't that cold anymore. I'll try it again when it's ice cold :-)
I don’t understand why you say to cook the roast first in boiling water yet at the end you recommend torching the fat layer to make it more crispy. Why not add a little oil to the pot and then the roast, fat layer down? It will caramelize the fat and make it crisper.
This roast will definitely have a crispy crust, the torch is only in case it is not evenly popped. The cooking in water leaves the roast nicely soft and moist, just trust me on this technic, you will see.
Thank you for the recipe! In the link to the printed version on your website, the spice blend lists 'cumin'. Is this supposed to be caraway by any chance? They are very different spices and I was curious. Cumin is used frequently in Mexican recipes, but I don't see it in German recipes. Can you clarify, please. Danke
I have to agree with the others about the beer, shiners bock would have been better. As to the amount, the rule is to always use 1 bottle plus an extra tablespoon...the leftover beer is the cook's portion (burp)!😜
I hit the thumbs up instantly because I knew this would be another pleasing video. That torch did well like you said. I used Fosters an Australian lager. You did a good job holding back the laughter after tasting what they try to pass off as beer. Let's get October started.
@@MyGermanRecipes Thank you ... what is thick? Here they are cut around 10cm... Is that the size or thicker( we will taking apart a hog soon so I can make sure I get thicker but just need to know what is "normal" lol. In Deutschland 11 Jahre gewöhnt und vergesse wie dick die war...
There was a small brewery in my Oma's village that we past all the time to go to the market, it smelled so good all the time. Your meat looks wonderful. I love to spread the cold leftover fat from the pork roast on bread with a little salt. So good. Thanks for sharing. Stay well and safe.
I had to pass a brewery every day on my way to school, I didn't like the smell too much. Then later, when I was pregnant with my second child, I had to drive past another brewery every morning and I got really sick from the smell. I guess I'm only into the beer, not the smell of it's production.
I like Radlers. I can buy Hofbrau House wheat beer here & Paulaner Hele Weissen (?) Not sure of the name. Anyway I run out of the lemon component - always have some beer left over. Which gets consumed plain. One day the store was out of German Beer, so I called around & a local brewery was making a very light beer. I prefer it! Even for the Radler. But it isn't always available. They call it a specialty & those are on rotation. So I have to go rush to get it when it is being made. Other local breweries make something similar, but I have not tried it yet.
Hello from Tampa! I usually only drink Bavarian beers. And I love your recipes. I lived in Bad Aibling in the early 80s when I was a young military brat. I miss living there so much.
Here in Scotland we call the crispy skin crackling when you get it right it's the best part and every body fights for it great vid keep it up thanks
I read that but wasn't sure if that is a word I should use in the keyword section. Crackling sounds more like campfire to me. But apparently it is used for this crisp roast crust. Learned something again :-)
Oh Lord that looks sooooo good. I wonder if i will be able to get a good piece of pork that nice. I made the potato leek soup and omg it was excellent. I've made it in the past but never thought to put a bit of cream in at the end and what a difference it made.
hi how are you.ı am from turkey antalya
Looks and sounds excellent. You would probably have enjoyed Shiner Bock much more . Have a great evening
There seems to be a vote for Shriner and I will try that next time! :-)
@@MyGermanRecipes some of the better spirit stores carry Bitburger and some others. Wife grabbed me some Paulaner Hefe Weizen the other day
Could you just put the roast under a broiler for a short time if you don't have a torch?
Yes, I have used the broiler it does the job.
Yes, you can do that. I want to mention though that I have not used the broiler in my oven to get the crispy, popped crust.
Munich beer snob. 😏 We must have our standards! Thank you for the fund raiser! Oh, and the wonderful recipe. 😘
Haha, yes, you got me :-) 🍺
I'm glad you saw the fundraiser, I wasn't sure if it will be noticed.
I just visited Munich and have been looking for something like the "crispy roast pork" I had at the Spaten Haus across from the Rezidenzmuseu. This does look pretty close, thanks for sharing it!
Amazing amazing amazing. I made this the weekend. I used belly pork I had doubt the pork would crackle up, after being boiled! It was better than perfect. Everyone LOVED it. And as for the beer sauce that too was beyond belief. There was a lot left over so I have frozen it. I don't know if I could or not, but time will tell when I bring it out. Thank you so much for bringing the love from Germany to my house. You are amazing.
Thank you!
What are your favorite beers from Deutschland? Mine are Spaten, Krombacher, and St. Pauli Girl. I also love Stiegl from Österreich!
You can't find St. Pauli in Deutschland. Export only. , I asked friends they never heard of it but it's good beer! I think Beck's makes it.
@@davidrobinson4012 I love Becks as well!
The best beer i ever had is the „Kloster Andechs Weissbier“. That was in my vocational training as a brewer in Munich! All the big breweries has the same flavor. You need to trie all the small or „Gasthof“ beer brands. Also the fresh beer named „Zwickelbeer“ directly from the beer tank is better then the filtrated one!
@@einsteintechn9ne1 Sadly, Becks is brewed in St. Louis now. I haven''t bought it since.
Kloster Andechs Weissbier is one of the best! But I really like Paulaner and Spaten and I am glad I can get it here.
Another great video! This looks sooo tasty! 😊
Lovely ending ✨🌟🌿 Nice kitchen keep cooking and we'll definitely be watching.✨
Nothing compares to a Munich beer. Augustiner or Ayinger…mmmm I need to get back to Munich
I definitely miss the German pork roasts. I used to fly into Nuremberg and go certain places for the Schäufele.
How much pork belly? I am very lucky that I have access to pork belly--field/woods raised for an extremely low price! Please send info!! P.S. You beer review was wonderful and very kind.
American beers are O.K. but they are not "echt." There is an Aldi's near me where I can get imported "weizenhefe Bier." My roommate who never drinks beer and doesn't like the taste, tried the Aldi's beer and he loved it. You have inspired me to try my hand at "knuspriger Schweinebauch." Drück mir bitte die Daumen! Wish me luck!
Thank you for sharing. I’m not sure about Texas but in northern New England the best and cheapest place to get potbelly is Costco
Find a local Butcher and tell them what you want if they don't have it give them you're name and number with a request for the cut next time they butcher a pig this works well
We make our own bacon, etc. and we always get pork belly slabs there at a very good price
try Yingling lager!.....also Samuel Adams Octoberfest!
I've tried Yingling and I like it. Will have to try Adams Oktoberfest.
That looks delightful, even though you didn't get the correct meat. I have that same salt holder, lost that little spoon! Danke 🇩🇪
throw that Lone Star down the drain... next time use Shiner Bock, or Shiner Black... the Beer of Texas... Prost/Skol-Skal
Will do 😆😊
Nom nom looks great😁
Too Good , Superb😊👍👍👍👍👍👍
Wondered if the beer was cold? Most light beer in USA does taste better to me when cold and dark beer such as Guinness tastes better drank at room temp. Just saying, if Lone Star had been in the fridge for several hours and down to at lease
You have a point there. Since I prepare all ingredients before filming and it took a while, it wasn't that cold anymore. I'll try it again when it's ice cold :-)
Looks good. I need to try this out. My favorite "German" beer is Utica Club or one of their Saranac brews. Check them out.
Never heard of it but will look for it. 👍
Shiner, go with shiner, made by czech/german immigrants. German family members have always liked it.
Yes, I recently tried a Shiner Oktoberfest beer and it came pretty close.
What model of food dicer do you use? Danke!
The one I am using is sometimes sold at Aldi but this one is very similar (and currently on sale!!) amzn.to/3DgGJCJ
Dankeshon!
It's next to impossible to find Celery Root around here, even on Amazon.
Where do you live? Any whole foods or Sprouts in your area? If there is no way to get it, maybe at least some celery salt?
I don’t understand why you say to cook the roast first in boiling water yet at the end you recommend torching the fat layer to make it more crispy. Why not add a little oil to the pot and then the roast, fat layer down? It will caramelize the fat and make it crisper.
This roast will definitely have a crispy crust, the torch is only in case it is not evenly popped. The cooking in water leaves the roast nicely soft and moist, just trust me on this technic, you will see.
Thank you! Wonderful!
I’m sorry. But I have to do this. Ain’t got no Lone Star Beer. Lone Star Loves To Party.
Ok, I googled it and came across a very cheesy old tv ad. OMG! 😆😆😆
The look on your face when you braced yourself for the beer😂😂. Great recipe! Can’t wait to try it.
😆😆😆 Yes, I only saw it later in the video when I was doing the post-production and thought that might crack everyone up :-)
Thank you for the recipe! In the link to the printed version on your website, the spice blend lists 'cumin'. Is this supposed to be caraway by any chance? They are very different spices and I was curious. Cumin is used frequently in Mexican recipes, but I don't see it in German recipes. Can you clarify, please. Danke
Cumin is used in German recipes, not often though. However, it is cumin in this recipe, not caraway.
@@MyGermanRecipes thank you. We had a recipe that had cumin as the ingredient and it really meant caraway and it was awful lol!
Ah.. Sie whone auf Houston.. Ja.. Asian markets for pork belly...
try a Shiner... like eine weiss bier... Maybe an Erdinger
Lone Star? No No No
I have to agree with the others about the beer, shiners bock would have been better. As to the amount, the rule is to always use 1 bottle plus an extra tablespoon...the leftover beer is the cook's portion (burp)!😜
I will try Shiners Bock next!
Good food feeds the soul. Very brave of you trying that beer as many have already said
Absolutely love your recipes. Thanks.
I hit the thumbs up instantly because I knew this would be another pleasing video. That torch did well like you said. I used Fosters an Australian lager. You did a good job holding back the laughter after tasting what they try to pass off as beer. Let's get October started.
😆😆😆 you caught me 😆
I cannot wait to try this one! It is a little difficult to find a pork roast with the right amount of the rind still on in my area!
But I have a question when making the roast with pork belly, do you roll it or do you just use it flat because it’s not exactly thick
I used it flat, the cut was rather thick und usually also is thick in Germany. But there are recipes where we roll it, that would be a Rollbraten.
@@MyGermanRecipes Thank you ... what is thick? Here they are cut around 10cm... Is that the size or thicker( we will taking apart a hog soon so I can make sure I get thicker but just need to know what is "normal" lol. In Deutschland 11 Jahre gewöhnt und vergesse wie dick die war...
Super! Vielen dank.
There was a small brewery in my Oma's village that we past all the time to go to the market, it smelled so good all the time. Your meat looks wonderful. I love to spread the cold leftover fat from the pork roast on bread with a little salt. So good. Thanks for sharing. Stay well and safe.
I had to pass a brewery every day on my way to school, I didn't like the smell too much. Then later, when I was pregnant with my second child, I had to drive past another brewery every morning and I got really sick from the smell. I guess I'm only into the beer, not the smell of it's production.
Consistently nice content 👍
Thank you, Sara
No caraway?
Not for me :-). I know some people use it with the roast but it is a very controverse spice ... to say the least.
No American beer, even microbrews are any good. They just don't have "full body flavor". German or none for me.
I like Radlers. I can buy Hofbrau House wheat beer here & Paulaner Hele Weissen (?) Not sure of the name. Anyway I run out of the lemon component - always have some beer left over. Which gets consumed plain. One day the store was out of German Beer, so I called around & a local brewery was making a very light beer. I prefer it! Even for the Radler. But it isn't always available. They call it a specialty & those are on rotation. So I have to go rush to get it when it is being made. Other local breweries make something similar, but I have not tried it yet.
American Beer Sucks.