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Gekochtes Schweinefleisch - Kesselfleisch Recipe
   
Recipe Categories: Pork Recipes
Average Rating: (1 vote)
Yield: 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.

 
  1. 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.

 
  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

 
   


 
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