in Germany

Bavarian-style meat with roast pork

updated

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Ingredients for 4 servings:

  • 400 g roast pork, cooked, sliced
  • 1 large onion(s), red
  • 3 spring onions
  • 3 gherkins
  • 3 tbsp vinegar (white wine vinegar)
  • 1 tsp mustard, medium hot
  • 5 tbsp rapeseed oil
  • pepper
  • Sugar
  • Fresh herbs for decoration

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Place the roast slices on a large platter or in a casserole dish. Peel and finely dice the onion. Trim and wash the spring onions, slice them into thin rings, and cover and set aside. Finely dice the cucumber. Mix the vinegar with mustard, salt, pepper, and a pinch of sugar. Fold in the onion and cucumbers. Whisk in the oil. Spread the mixture over the roast. Cover and refrigerate the marinated roast slices for 1 hour. To serve, arrange the roast slices on plates, drizzle with a little marinade, and sprinkle with spring onions and fresh herbs. Serve with fried potatoes.

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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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