in Germany

pork pepper Bergisch style

updated

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Ingredients for 4 servings:

  • 1 ½ kg roast pork
  • 500 g onion(s)
  • 250 ml apple cider vinegar
  • Water
  • beetroot
  • gravy
  • 2 bay leaves
  • Salt
  • Sugar
  • oil
  • peppercorns

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cut the pork into 2-3 cm cubes. Peel the onion and slice it into rings. Cover the meat with onion rings, bay leaves, and a few peppercorns. Dilute the apple cider vinegar with water, pour it over the meat, and let it marinate overnight. Remove the meat from the marinade, pat dry, and fry in oil until lightly browned. Add the marinade again and braise for about 40-45 minutes. Thicken with a little gravy, add the beetroot syrup, and a little sugar to taste. Add more vinegar to taste. Tip: Serve with applesauce and tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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