John Myers
Contents
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Ingredients
- 1 kg Pork neck
- 2 L Water
- 0,5 Leek
- 1 Fresh celery
- 2 Carrots
- 1 Onion
- 0,5 bunch Parsley
- 1 tsp Peppercorns white
- Salt
Instructions
- Wash the meat, pat dry and rub salt vigorously on all sides and store in the refrigerator for about 2 days before cooking. This gives the meat its flavor.
- Wash, peel and cut the soup vegetables.
- Pour water into a saucepan, add the meat and soup vegetables
- Bring to the boil, remove the foam with the slotted spoon and then let it steep for 1.5-2 hours over low heat.
- As a side dish to sauerkraut and mashed potatoes or as a cold roast with a hearty piece of bread, it tastes delicious.
- Remove the meat, pour the broth through a sieve and use the broth for other purposes. - e.g. for cooking sauerkraut - cut meat in portions into slices and serve on plates with sauerkraut and puree.
- I cut the rest into thin slices and eaten it as a cold roast for dinner.
Nutrition
Serving: 100gCalories: 36kcalCarbohydrates: 0.1gProtein: 7.3gFat: 0.7g
