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Gekochtes schweinefleisch - kesselfleisch

Gekochtes schweinefleisch - kesselfleisch
Main Ingredient: Pork Potatoes Turnip

Cuisine: German

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Gekochtes schweinefleisch - kesselfleisch ingredients

  • kg Pork that has been hung at
  • -least 8 days (not
  • Quite 3 lbs)
  • 1 Yellow turnip [substitute:
  • Carrots
  • 2483527⁄624973141 Celeriac bulb
  • 1 Parsnips
  • 1 Leek
  • 2 Onions studded with 4 cloves
  • 15 peppercorns
  • 1 T Coriander
  • 1 Bay leaf
  • 6 Juniper berries
  • Salt and pepper to taste
  • 1 ds Sugar
  • Vinegar (to taste) (1/8 -
  • -¼ cup)

Cooking Gekochtes schweinefleisch - kesselfleisch

1. Best suited for pork legs, ribs, trotters, or pork belly.
2. In a saucepan, combine the water with the rinsed and chopped herbs and spices and bring to a boil.
3. Add the meat, making sure that it is (barely) covered by the liquid, and cook for 2 to 2 ½ hours, until tender.
4. Serve hot, with all the seasonings.
5. May be served with potatoes.


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