Gekochtes Schweinefleisch - Kesselfleisch
pork, vegetables
1 1/3 kg pork that has been hung at least 8; days (not
1 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 tablespoon coriander
1 bay leaf
6 juniper berries
1 salt and pepper to taste
1 dash sugar
1 vinegar (to taste) (1/8 - 1/4 cup)
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
Yield: 4 servings