in Germany

Pottsuse

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Ingredients for 1 servings:

  • 1 ½ kg pork shoulder with rind and bone
  • 500 g bacon, lard (pork belly fat)
  • 400 g onion(s)
  • 4 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp marjoram
  • 1 tsp thyme
  • 3 cloves garlic
  • 25 g salt
  • 500 ml water, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Lard meat, delicious spread

Cut the pork into 1-2 cm pieces. Finely chop the lard. Roughly chop the onions and garlic. Reduce the lard, add the onions and garlic, and fry until golden brown. Add the meat and spices and fry lightly. Pour in the water and simmer for about 3 hours, stirring occasionally. Remove the lid for the last half hour and continue cooking while stirring. Remove the bay leaves and mash the meat with a wooden spoon. Ladle the still-hot pottsuse into small containers in portions. Serve with fresh bread and pickles. It keeps for a very long time in the refrigerator.

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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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