in Germany

Upper Palatinate plate brawn, grandma's style

updated

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Ingredients for 4 servings:

  • 1 ½ liters of water
  • 2 pig’s feet, chopped
  • 1 pig’s ear(s)
  • 1 kg pork shoulder, sheer
  • 30 g salt
  • 15 g spice mix (sauerbraten spice)
  • 15 g sugar
  • 70 ml vinegar essence 20%
  • 1 onion(s), peeled, whole
  • 10 peppercorns, black, whole
  • n. B. Egg(s), hard-boiled
  • n. B. onion rings

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 day 1 hour 50 minutes

the spicy hit in the Zoiglwirtschaft

Cook all ingredients in a pressure cooker at high pressure for a good hour, then carefully drain and remove any excess fat. Cut the pork shoulder into thin slices, arrange in deep plates, garnish with onion rings and hard-boiled egg slices, if desired, and pour over the stock. Let cool and serve with fresh farmhouse bread.

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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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