Fingerfood - Der Bauch vom Schwein-Spargel-Marillen

Finger food - pork belly, asparagus and apricots

If you want something very special, you can spoil family and friends with this delicious and sophisticated recipe. It tastes best with organic pork belly from a regional farmer, fresh apricots from the Wachau and fine asparagus from the Weinviertel.


  • 300g pork belly
  • 100ml Viennese wort
  • 10 stalks of asparagus
  • 3-4 apricots
  • 2 tbsp butter
  • 2 tbsp honey
  • 2 cloves of garlic
  • 3 tbsp Dijon mustard
  • 1 chili pepper
  • 1 lime
  • Fresh ginger
  • pepper and olive oil
  • Herbs to decorate


Chop the garlic, ginger and chili into small pieces and sauté briefly in olive oil. Then deglaze with the Viennese wort and 250ml water and bring to the boil. Add the pork belly with the rind to the stock, season with lime juice and simmer for about 2 hours.
Then take the meat out of the pot and keep it warm. Strain the liquid and simmer until it has a syrupy consistency. Cut the asparagus and apricots into pieces and sauté in oil and butter. Season with salt and pepper. Add honey and mustard to reduce and stir in. Arrange the asparagus and apricots, top with a slice of pork belly and drizzle with the reduction.

Tip: crispy gram balls as decoration

The recipe was developed and photographed by ARGE Rind eGen , Auf der Gugl 3, 4021 Linz.

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