GEKOCHTES SCHWEINEFLEISCH - KESSELFLEISCH

• 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
• 1 5 Peppercorns
• 1 tb Coriander
• 1 Bay leaf
• 6 Juniper berries
• Salt and pepper to taste
• 1 ds Sugar
• Vinegar (to taste) (1 /8 -
• -1 /4 c up)

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