in Germany

Warm corner

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Ingredients for 2 servings:

  • 300 g roast pork (leftovers) with sauce
  • 2 slices of bread (brown bread)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Saxon cuisine

The two outer pieces of the large roast pork are trimmed to be set aside as “warm corners” for dinner. This small dish—the leftovers are heated, placed on black bread, and basted with gravy—is less common in family circles than it has been a standard dish in Saxon inns for almost 200 years. Sometimes the “warm corners”—always two slices of meat—are also served with fried potatoes and cabbage (usually sauerkraut).

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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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