Ingredients (per Kornspitz:)

50 g pork pelly
70 g waxy potatoes (before washing and peeling)
5 g onion
5 g BBQ-Sauce
  Beef bouillon
  Sunflower oil
  Mustard, whit wine vinegar
400 ml cola
500 ml ketchup
50 g tomato paste
30 ml Worcester sauce
2 cloves of garlic
40 g honey
20 ml balsamic vinegar


ca. 468,1/1.954 Energy kcal/kj
ca. 26,0 Fat (g)
ca. 7,0 thereof saturated fatty acids (g)
ca. 40,3 Carbohydrates (g)
ca. 1,4 thereof sugar (g)
ca. 6,0 Dietary Fibre (g)
ca. 15,0 Proteins (g)
ca. 2,0 Salt (g)


ca. 3,4 BU (1 bread unit corresponds to 12 g carbohydrates)


The thing about pork belly, well yes… Sebastian laughs. A healthy diet is certainly extremely important in sport but, every now and then, a little sin off the grill also has its advantages. His theory is that leftover pork belly from the previous day makes him faster in the water the next day. Swimming away from a guilty conscience, he’s practically on the run.


For this boost to your training, start by gently boiling the waxy potatoes until soft enough to eat but still firm. Peel while still warm and then cut into 0,5 cm slices. Marinate the sliced potato in a little lukewarm beef bouillon, tarragon mustard, sunflower oil, a bit of sugar and white wine vinegar. Finely dice the onion and cook briefly in hot water. This way the onion is less sharp and more digestible.

You can simply buy the barbecue sauce, or you can try to make it yourself. Pour the cola into a pot and let it slowly boil down to about one-fifth of the original amount. Remove from the heat and leave to cool before adding ketchup, tomato paste, Worcester sauce, honey and balsamic vinegar. Lightly crush the garlic, chop it coarsely and then add it to the sauce mixture. Slowly, while stirring, bring the sauce to the boil and then let it simmer for a few minutes. Season with salt and pepper. If the sauce is a little too thick, dilute it with a little water or soup.

Sear both sides of the pork belly slices at the highest temperature. Move the meat to a less hot part of the grill, or turn the temperature down, and leave it to relax for about 10 minutes. Brush the meat with a little oil and then rub both sides of the meat with half a clove of garlic. Season with a bit of salt and caraway seeds.

Now onto the Kornspitz. The potato salad forms the base. Make sure it is still lukewarm – it tastes ten times better! Cut the meat into strips or wider slices and arrange on top of the potato salad. Finish with a bit of barbecue sauce and a few sprigs of parsley.

Remember though that, if you’re working on getting your body beach-ready, a diet of Kornspitz, potato salad and pork belly isn’t going to get you there. Exercise regularly – like Sebastian – and eat responsibly.

Rock the party

With the SOLETTI Mini-Kornspitz®
See details

Facebook comments

Close Recommend

Required fields