In this post, you will learn how to prepare Zwiebelbauch with just a few ingredients and minimal effort.
Zwiebelbauch is versatile and a highlight on any snack platter. Whether as a snack with fresh farmhouse bread and mustard, as a main course with fried potatoes and salad, or as a snack on warm days. Ideal for anyone who appreciates hearty cuisine but still wants to enjoy something light!t, I’ll show you how you can prepare your own chicken in a jar with just a few ingredients and minimal effort.
If you like brawn, I have another pork roast in aspic, bratwurstsülze or brawn in a plate recipe for you.
In the post I use Bloom 240 aspic powder, but you can also cook out pigs feet and pork shank. These cuts have a lot of collagen. This makes the aspic firm on its own after cooling. You can find instructions for this in my german Süzle recipe.
Here you can find the complete Zwiebelbauch recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Zwiebelbauch – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
- 100% pork belly (1000g)
Ingredients Base per kg
- 1 l water
- 117.5 g salt
- 2.5 g Cure #1
- 20 g sugar
- 5 g juniper berries
- 2 bay leaves
- 2 g garlic granules
- 2 g black pepper
- 1.5 g coriander
Ingredients per liter of aspic
- 0.75 l vegetable stock
- 0.25 l vinegar
- Salt and pepper to taste
- Bloom 240 aspic powder, depending on desired thickness: 50–60 g / 1 liter
Depending on the size of your mold, you will need approx. 250–300 ml of aspic broth for your onion belly.
The equipment to make Zwiebelbauch
Casserole dish / glass
In order to make your Zwiebelbauch, you’ll need a mold in which the onion belly can cool.
Zwiebelbauch – Step-By-Step Instructions
Follow these simple steps to prepare your onion belly perfectly.
1. Put all the spices (except the aspic powder) and the water in a saucepan and bring the brine to the boil briefly. Then leave to infuse for 20-30 minutes and allow to cool.
2. Put the pork belly and the brine in a resealable bag. If you want to use a syringe for the brine, strain the liquid first. Now inject 20–25% of the brine into the pork belly using a syringe. You can stop as soon as you notice that the brine is starting to leak out. Then place the pork belly and the remaining brine in the bag.
3. Now squeeze as much air as possible out of the bag. You can then seal the bag.
4. The pork belly must now be cured in the refrigerator for at least 7 days (minimum curing time: 1.5 days/cm of meat thickness). Turn the bag every day so that the brine is evenly distributed. You can cure your meat for longer, but not for less time.
5. After 7 days, it is now time to cook your pork belly. Cook the pork belly at 80 °C (176.0°F) for approx. 1.5 hours in salted vegetable stock.
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6. Chop or slice the onions and add them to the salted vegetable stock for a few minutes. The stock should still be warm, but not boiling. It is important that the onions are soft.
7. Cut the pork belly into thin strips. You can decide how thick you want them to be. It’s a matter of taste!
8. Add the aspic powder and vinegar to the vegetable stock and stir vigorously. If the aspic powder has not dissolved, you can reheat the liquid. However, the broth with the aspic should no longer be boiling. The amount depends on which aspic powder you use. Follow the instructions in the description. The final aspic should be firm but not cut-resistant.
9. Layer the belly and onions in a mold.
10. Pour the aspic broth over the belly and onion.
11. Leave your onion belly to cool in the refrigerator for approx. 24 hours.
12. Your Zwiebelbauch is now ready. It tastes great on a slice of bread. Enjoy! 😄
Frequently asked questions
How long does Zwiebelbauch in aspic keep?
Your Zwiebelbauch will keep in the refrigerator for about 3-4 days. Alternatively, you can preserve the Zwiebelbauch in jars.
What side dishes go well with Zwiebelbauch?
Popular side dishes include fried potatoes, farmhouse bread, or a fresh salad. Mustard or remoulade are also often served with it.
Can I freeze onion belly?
Yes, it freezes very well. It’s best to slice it, pack it in portions, and freeze it—that way you can easily defrost smaller amounts later.
Which onions should I use?
Classic yellow onions are ideal, as they become sweet and aromatic when braised. However, you can also use red onions for a more delicate flavor.