in Germany

Pichelsteiner Bavarian

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Ingredients for 6 servings:

  • 2 kg potato(s), waxy
  • 1 kg pork, belly freshly cut into cubes
  • 1 kg pork, belly smoked, in cubes
  • 5 carrots
  • 2 stalk(s) leeks
  • 1 large onion(s)
  • 1 celery
  • 100 g lard or clarified butter
  • 1 liter vegetable broth
  • 200 g crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

stew

Dice the potatoes and meat. Slice the vegetables into rings and dice the celery. Pour the lard or fat into a large pot, brown the meat, and season lightly with salt and pepper. Add the vegetables and potatoes, pour in the vegetable stock, and simmer for about 1 hour. Stir in the crème fraîche before serving and season to taste.

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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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