in Germany

Vogelsberg Moths

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Ingredients for 4 servings:

  • 600 g pork (shoulder)
  • 400 g carrot(s)
  • 3 onions
  • 40 g clarified butter
  • Sugar
  • 2 tbsp flour
  • ½ liter of beer, light (not pilsner)
  • 2 sprigs savory or thyme
  • 1 pack of dough (fresh dumpling dough)
  • 2 tbsp parsley, chopped
  • Salt and pepper, white

Instructions

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

Pork ragout

Cut the meat into 3 cm cubes, and the peeled, quartered carrots into 3 cm pieces. Dice the onions and fry in the lard until translucent. Add the carrots, sprinkle with sugar, and let them caramelize. Sauté the meat over high heat until the liquid has reduced. Season with salt and pepper, and dust with flour. Stir in the beer and just cover with water. Add the savory or thyme and simmer the ragout over low heat for 20 minutes. Shape the dumpling dough into small dumplings, place them in the ragout, and let it cook for another 15 minutes.

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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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