in Germany

Sauerfleisch

updated

Spread the love

Ingredients for 10 servings:

  • 1 kg pork neck
  • 300 g pork knuckle(s)
  • 4 m.-sized onion(s)
  • 4 bay leaves
  • 25 peppercorns
  • 1 tsp, heaped salt
  • 2 tsp sugar
  • 2 tbsp vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 20 minutes

Lard with coarse meat filling

Place all ingredients in a pot and cover with water. Then simmer for two hours over low heat, adding more water frequently. Remove the meat from the bone and roughly chop it. Finally, transfer the meat to a dish and cover with stock. It’s best to use Tupperware containers for this. Then let it cool and enjoy as a spread. The pickled meat should have a sweet and sour flavor, so keep this in mind when seasoning.

Facebook Comments

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.

Goat cheese towers on arugula

Yogurt bomb