One of the traditional and popular dishes of Bavarian cuisine is beer-battered crispy leg of pork with Bavarian cabbage. This is one of the specialities of the Little Tyrol Inn in Budapest, in the garden area of the 16th district. You will not be disappointed with this dish, as it has been prepared thousands of times. Now we share the recipe and the secret!
Preparation of the Bavarian drumstick
- The really good Bavarian hindquarters from hams which is placed in 10% saline solution to almost completely cover it.
- Add onion, bay leaf and whole pepper to the marinade. Marinate for at least 24 hours before cooking. Then remove the leg to a baking tray without the marinade. Place in the oven on a low heat and bake at about 150°C for 3-3.5 hours.
- In the last 15-20 minutes, raise the oven temperature to 240 degrees and sprinkle with 2-3 dl with beer. The beer keeps the leg from drying out, and it also plumps up the skin, giving it a nice crispy texture.
- As a side dish, you can add potatoes or Bavarian cabbage as a garnish.
Enjoy your meal!
