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home > recipes > meat > gekochtes schweinefleisch-kesselfleisch
from US 1 1/3 kg pork that has been hung at least 8 days (not quite 3 lbs) 1 yellow turnip [carrot may be used as substitute] 1/4 celeriac bulb 1 parsnip 1 leek 2 onions studded with 4 cloves 15 peppercorns 1 T coriander 1 bay leaf 6 juniper berries salt and pepper to taste 1 dash sugar vinegar, to taste (~1/8 -1/4 cup) 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.

Gekochtes Schweinefleisch-Kesselfleisch


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Recipe Alert This is Found in... Most Emailed Recipes
(posted December 26, 2009)

from US

1 1/3 kg
pork that has been hung at least 8 days (not quite 3 lbs)
1 yellow
turnip [carrot may be used as substitute]
1/4
celeriac bulb
1
parsnip
1
leek
2 onions studded with 4 cloves
15 peppercorns
1 T
coriander
1
bay leaf
6 juniper berries
salt and pepper to taste
1
dash sugar
vinegar, to taste (~1/8 -1/4 cup)

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.




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