Snirtjebraten

Ingredients for 4 servings:

• 600 g pork (shoulder)
• 600 g pork neck
• 500 g onion(s), roughly diced
• 2 tbsp tomato paste
• 2 bay leaves
• 6 grains of allspice
• 1 pinch(s) of salt and pepper
• 2 tbsp starch flour (e.g. Mondamin)
• Fat for frying
• 1 ½ liters of water

Instructions

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

East Frisian specialty

Cut the pork (preferably fresh) into approximately 300g pieces. Season generously with salt and pepper. Brown the meat on all sides in hot fat – a roasting pan is ideal for this. Then add the roughly diced onions. These should be light brown. Add the tomato paste and fry briefly. Now add the allspice berries and bay leaves and deglaze with 0.5l of water. Braise in the preheated oven at 190°C for approximately 30 minutes. Then add another 1l of water. Reduce the heat to 160°C, return the meat to the oven, and braise for another 90 minutes. Once the roast is cooked, remove the meat. Strain the sauce through a sieve. Season to taste and thicken lightly with a little cornstarch. The meat is not sliced; instead, it is served on a platter with the sauce poured over it. Snirtebraten includes fresh red cabbage, boiled potatoes, and Ditjes and Datjes—pickled pumpkins, beets, and mustard gherkins. The dish was always eaten after the pig slaughter in East Frisia.