Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 ds 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.

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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