Gekochtes Schweinefleisch- Kesselfleisch

* Exported from MasterCook *

GEKOCHTES SCHWEINEFLEISCH - KESSELFLEISCH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 d Sugar
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



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