In this post, I’ll show you how to make your own Wellfleisch. It’s quick to prepare and the result is delicious.
Wellfleisch, also known as Kesselfleisch, is a traditional German specialty. It is meat that is cooked in a large cauldron or pot, often together with various spices and vegetables.
The meat can vary depending on the region and preferences, but it is typically pork, such as pork shoulder or pork belly.
Wellfleisch is often served with sauerkraut, potatoes or bread and is known for its hearty taste.
But enough talk now…
Here you can find the complete wellfleisch recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Wellfleisch – What do you need to make it?
Ingredients per 1 kg
- 100 % pork belly (1000 g)
For the stock (2 l)
- 2 liters of water
- 500 g soup vegetables
- 100 g onions
- 36 g salt
- 6 g pepper
- Add an additional 18 g salt per kg of meat
The equipment to make Wellfleisch
Making Wellfleisch yourself is actually very easy. So you don’t need any special equipment.
Wellfleisch Recipe – Step-By-Step Instructions
1 Cut the soup vegetables into large cubes.
2. Put the soup vegetables and water in a pan with salt and pepper.
3. Stir the ingredients well once.
4. Add the pork belly and cook the pork belly for about 1 hour. It is ready when it is soft but not yet falling apart.
5. Optionally, you can remove the rind from the pork belly. This is up to you, depending on whether you like the rind or not.
6. Your Wellfleisch is ready. 🙂You can enjoy it cold or warm. Let it taste good.
How long is the shelf life of the Wellfleisch?
Your Wellfleisch will keep for approx. 3 – 4 days in the fridge. However, you can also freeze it. This increases the shelf life.