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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
2 Onions studded with 4 cloves
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.
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