Wendish Dobsche

Ingredients for 4 servings:

• 750 g pork neck
• 500 g potatoes
• 500 g onion(s)
• 1 bunch of parsley
• ⅛ liter meat broth, hot
• ⅛ liter milk
• 250 g cream cheese
• 1 tsp caraway seeds
• 1 tsp cornstarch
• Salt
• pepper, black
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel and roughly chop the onions. Cut the meat into 2 cm pieces. Peel and slice the potatoes. Wash and roughly chop the parsley. Grease a tall, lidded ovenproof dish with butter. Layer the onions first, then the meat, and finally the potatoes into the dish. Season with salt and pepper. Sprinkle with parsley and pour in the meat broth. Simmer gently in the covered roasting dish for about 1 1/2 hours, without stirring. Preheat the oven to 220°C. Mix the quark with the milk, caraway seeds, and starch. Then pour it onto the “Dobsche,” place the dish in the oven, and bake uncovered until golden brown. Serve with a salad and a good beer.