John Myers
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Lower Rhine Pork Sauerbraten
The perfect lower rhine pork sauerbraten recipe with a picture and simple step-by-step instructions.
for the stain
- 500 ml Water
- 1 Medium onion
- 1 Carrot
- 1 Pcs Celery bulb (about the size of a fist)
- 2 Bay leaves
- 5 crushed Juniper berries
- 2 Pcs Cloves
- 0,5 tsp Pepper
- 250 ml White wine vinegar
for the roast
- 1 kg Lean roast pork
- 1 tbsp Lard / fat
- 2 tbsp Flour
- 2 tbsp Sugar
- Salt and pepper
- “An old dish from the Lower Rhine, which is unfortunately more and more forgotten. Wrong in my opinion. I found the recipe some time ago in the recipe collection of my mother, who unfortunately passed away. Since then I have been making it more often. It is sauerbraten with pork an inexpensive alternative to the traditional and well-known sauerbraten with beef and it tastes just great. “
- Pour vinegar and water into a saucepan. Peel, wash and roughly cut the onion, carrot and celery. Boil well together with the spices in the vinegar water and then allow to cool.
- Place the pork in the cooled marinade and let it steep for 2-3 days in a cool place. Turn several times in between.
- Remove the meat from the marinade, dry it well and season with salt and pepper.
- Remove the root vegetables from the marinade and drain well on a sieve.
- Heat the lard in a roaster. Fry the meat together with the vegetables. Add 1 tablespoon of flour and let toast briefly. Deglaze with about half of the stain.
- Cover and let simmer on medium heat for approx. 1 – 1 1/2 hours. Turn several times in between and pour the remaining stain on the evaporated liquid.
- For the sauce, mix the remaining flour with cold water and use it to bind the sifted meat stock. Season to taste with the sugar and simmer for a few more minutes.
- Potato dumplings, vegetables or salad are particularly tasty with them.
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