John Myers
Ingredients for 6 servings:
- 1 ½ kg smoked pork, neck
- 1 can sauerkraut
- 5 m.-tall vine tomatoes
- 7 juniper berries
- 5 large bay leaves
- 5 carnations
- 4 pickles
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
roast dish
Soak the Römertopf in water for 30 minutes. Meanwhile, halve the tomatoes, cut the cucumbers into eighths, and wash and pat the meat dry. Tear the cabbage into the Römertopf, add the mustard seeds, bay leaves, and juniper berries, and place the meat in the center. Use a sharp filleting knife to make small slits in the meat and insert the cloves. Position the tomatoes and cucumbers. Place the lid on the Römertopf and cook in an unheated oven at 225°C (top and bottom heat) for 1.5 hours. Remove the lid and brown the smoked pork for 10-15 minutes at 225°C (top and bottom heat).
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