A great one to soak up the alcohol at a festive day at Oktoberfest. And even better with some crunchy pork crackle inside. The pork rolls at Oktoberfest don’t normally have cheese in them but I love adding a slice of Jarlsberg 🙂

This bun can also be made with leftover roast pork – a great way to use those leftovers



German Pork Buns
Serves 2
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  1. 2 Large White Soft Rolls
  2. 1 kg pork hock
  3. 1 tsp fennel seeds
  4. 1 tsp caraway seeds
  5. 1/4 cup olive oil
  6. salt & pepper
  1. Dill pickles, halved lengthways
  2. sliced jarlsberg cheese
  3. 2 cups white cabbage
  4. 50g diced bacon
  5. 1/4 cup white wine
  6. Extra pork crackle (if desired)
  1. Preheat oven to 180deg C
  2. Dry fry fennel & caraway seeds for a few minutes in a very small pan
  3. Crush with a mortar and pestle, stir in salt & pepper
  4. Rub Mix all over pork hock
  5. Drizzle hock with oil and place in oven
  6. cook for approx 1 hour
  7. If necessary then remove the crackle and grill a little longer until crunchy
  8. Very finely slice the cabbage
  9. Heat oil in a pan and when hot add bacon & cabbage and stir over high heat for 5 minutes
  10. Lower heat, add wine, salt & pepper and cook on low approx 10 minutes
  11. Set aside to cool
  12. Carefully remove meat from pork hock with a fork
  13. Slice buns in halves
  14. Add a slice of cheese followed by pork, cabbage, pork crackle and pickles
  15. Serve
Mandarin Pie http://www.mandarinpie.com/