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  Recipe Home » Pork » Gekochtes Schweinefleisch - Kesselfleisch
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  Gekochtes Schweinefleisch - Kesselfleisch
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
1 1/3 kg Pork that has been hung at least 8 days (not
Quite 3 lbs)
1 Yellow turnip [substitute: carrot]
1/4 Celeriac bulb
1 Parsnip
1 Leek
2 Onions studded with 4 cloves
15 Peppercorns
1 tbsp Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 dash Sugar
Vinegar (to taste) (1/8 - 1/4 cup)
Instructions:
Best suited for pork legs, ribs, trotters, or pork belly.

In a saucepan, combine the water with the rinsed and chopped herbs and
spices and bring to a boil. Add the meat, making sure that it is
(barely) covered by the liquid, and cook for 2 to 2 1/2 hours, until
tender. Serve hot, with all the seasonings.

May be served with potatoes.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
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