| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Pork, German |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
kg |
Pork that has been hung at least 8 days (not |
|
|
Quite 3 lbs) |
| 1 |
|
Yellow turnip [substitute: carrot] |
| 1/4 |
|
Celeriac bulb |
| 1 |
|
Parsnip |
| 1 |
|
Leek |
| 2 |
|
Onions studded with 4 cloves |
| 15 |
|
Peppercorns |
| 1 |
tb |
Coriander |
| 1 |
|
Bay leaf |
| 6 |
|
Juniper berries |
|
|
Salt and pepper to taste |
| 1 |
ds |
Sugar |
|
|
Vinegar (to taste) (1/8 – 1/4 cup) |
INSTRUCTIONS
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 2 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forgiveness is not automatic”