Zürcher Schweinebauch Eintopf
A hearty and flavorful stew from Zurich, featuring tender pork belly slow-cooked with aromatic spices, vegetables, and a touch of white wine. This dish embodies Swiss comfort food, perfect for a chilly evening.
🧂 Ingredients
- 1.5 kg Pork belly(cut into 3 cm cubes)
- 1 tbsp Margarine
- 3 medium Onions(cut into stripes)
- 1 clove Garlic(minced)
- 1 tsp Caraway seeds
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 1 medium Savoy cabbage(cut into large pieces)
- 6 medium Potatoes(peeled and cut into 0.5 cm pieces)
- 3 medium Carrots(peeled and cut into 0.5 cm pieces)
- 120 ml White wine(dry)
- 120 ml Water
👨🍳 Instructions
- 1
Heat margarine in a large pot or Dutch oven over medium-high heat. Add the pork belly cubes and sear on all sides until browned. Remove the pork belly and set aside.
- 2
Add the sliced onions and minced garlic to the pot. Sauté until softened and translucent, about 5-7 minutes.
- 3
Stir in the caraway seeds, salt, and pepper. Add the seared pork belly back to the pot.
- 4
Layer half of the savoy cabbage pieces over the pork belly. Add the potatoes and carrots, then top with the remaining savoy cabbage.
- 5
Pour in the white wine and water. Bring to a simmer, then cover the pot tightly.
- 6
Reduce the heat to low and let the stew simmer gently for at least 2 hours, or until the pork belly is very tender. If using a regular pot, cooking time may need to be extended. Check periodically and add a little more water if it seems too dry.
- 7
Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired.
💡 Pro Tips
- ✓For a richer flavor, you can use a pressure cooker, which will significantly reduce the cooking time.
- ✓Ensure the pork belly is well-seared for maximum flavor development.
- ✓If savoy cabbage is unavailable, other types of cabbage can be used.
🔄 Variations
- Add other root vegetables like parsnips or celery root.
- A bay leaf can be added during the simmering process for extra aroma.