Gekochtes Schweinefleisch - Kesselfleisch Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 kilo: 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 tbsp: 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 2 1/2 hours, until
tender. Serve hot, with all the seasonings.
May be served with potatoes.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp