Gekochtes schweinefleisch - kesselfleisch
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | kilograms | Pork that has been hung at least 8 days (not |
| Quite 3 lbs) | ||
| 1 | Yellow turnip [substitute: carrot] | |
| ¼ | Celeriac bulb | |
| 1 | Parsnip | |
| 1 | Leek | |
| 2 | Onions studded with 4 cloves | |
| 15 | Peppercorns | |
| 1 | tablespoon | Coriander |
| 1 | Bay leaf | |
| 6 | Juniper berries | |
| Salt and pepper to taste | ||
| 1 | dash | Sugar |
| Vinegar (to taste) (1/8 - 1/4 cup) | ||
Directions
Best suited for pork legs, ribs, trotters, or pork belly.
In a saucepan, combine the water with the rinsed and chopped herbs and spices and bring to a boil. Add the meat, making sure that it is (barely) covered by the liquid, and cook for 2 to 2½ hours, until tender. Serve hot, with all the seasonings.
May be served with potatoes.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92