Snirtje

Ingredients for 4 servings:

• 1,000 g pork, from neck or shoulder
• 8 small onions
• 2 pinches of allspice
• Pepper, black from the mill
• Salt
• 1 tbsp clarified butter
• 500 ml water
• 1 tbsp flour, for binding

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious dish from East Frisia

Cut the meat into approximately 6cm pieces and season. Heat the lard and brown the meat pieces on all sides. Peel the onions and add them whole to the meat, frying briefly. Add the water, bring to a boil, and simmer for about 60-90 minutes. Remove the tender meat and onions from the pot and keep warm. If necessary, add water to the roasting juices; there should already be plenty of gravy. Thicken with the stirred flour and season with salt and pepper, and let the meat simmer briefly in the gravy. Boiled potatoes and red cabbage go very well with this, but beetroot or pickled pumpkin also go well.