Alarm clock

Ingredients for 4 servings:

• 600 g pork belly, or pork and rind (preferably pork knuckle)
• 200 g rolls (Wecken), dry, or white bread
• n. B. Broth, soluble
• 4 liters of water (3-4 liters of water)
• 1 tsp marjoram
• 1 tsp caraway seeds
• 1 tsp ground pepper
• 25 g salt
• 250 g onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

THE North Hessian specialty! Traditional Schlachte food from the Kassel area

Add the instant broth to 3 to 4 liters of boiling water. Cook the meat until tender, then remove. While it cools, let the bread rolls swell in the broth until they are completely saturated – adding more water if necessary. The meat, including the rind and onions, are ground through a grinder. Place the mixture in a pot with the soaked bread rolls and the spices and cook over low heat, stirring continuously, until all the liquid has evaporated. The bread rolls can then be boiled in prepared jars for 2 hours at approximately 85°C, or refrigerated for at least 2 hours. The bread rolls can be kept in the refrigerator for 3-4 days; once boiled, they will keep for at least 6 months. To eat, the bread rolls are fried in a pan and traditionally served with warm boiled potatoes and cold pickles. Note: When fried really crispy or “burnt”, it is called “Bürgermeisterart” – the declared favorite dish of Phillipp Scheidemann, Reich Minister President and Lord Mayor of Kassel.