Tube lump

Ingredients for 4 servings:

• 1 kg potatoes
• ½ kg pork belly (ribs), also smoked
• 3 eggs
• 300 g bacon, fresh or smoked nB
• 2 m.-sized onion(s)
• some lard, for grating the casserole
• some salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

an old Fallersleben recipe

Boil the belly pork in salted water until almost cooked through, remove from the pan and cut into slices. In the meantime, grate the potatoes and onions. Stir the eggs into the mixture. Add to the meat broth, adding a little more milk if necessary, until the whole thing resembles a thickened soup. Season with salt. Bring to a boil while stirring (careful: it burns easily) until it begins to thicken and become mushy. Then remove from the heat. Line the bottom and sides of a casserole dish or roasting tin with thin slices of bacon and flakes of lard. Pour in half of the mixture. Place slices of belly pork on top. Cover the meat with the other half of the potato mixture. Place the flakes of lard and bacon slices on top of the mixture and press in lightly. Place in the oven and bake for 1 – 1.5 hours until crispy brown. Electric oven approx. 200 – 220°C, fan oven 180°C. Apple sauce, plums or blueberries go well with it. Variation: You can also add sauerkraut first, otherwise as described above.