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Ingredients
1 kg smoked pork (back or neck)
Clarified butter
4 onions (depending on size)
500 ml malt beer
500 ml beef broth (instant)
1 teaspoon broth, granulated
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Salt and pepper
2 bags of sauerkraut
16 potatoes (depending on size)
1 slice of butter, approx. 3 – 4 mm thick
Milk Preparation
First wash the pork and pat dry. Cut the onions into rings. Peel the potatoes and cut into small pieces.
Then fry the piece of pork in a casserole pan in clarified butter on all sides until it has a nice color. Remove and put to one side for a moment.
Now fry the onion rings in the same pan until they have taken on some color. Then add the piece of smoked pork again and pour in a bottle of malt beer and the stock and bring to the boil.
Add 1 teaspoon of granulated stock and simmer with the lid on for about 2 hours. Turn occasionally.
Then about 40 minutes before the end of the cooking time, put the potatoes in cold water. When the water is boiling, add 1 – 2 teaspoons of salt and cook the potatoes for 15 – 20 minutes until soft.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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