↓Deutsch This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, …
Pork
Loin spare ribs after Björn Freitag’s grandmother – Dicke Rippe nach der Oma von Björn Freitag
↓Deutsch The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a …
Broken beans – Brockelbohnen
↓Deutsch This is an especially popular stew in the Palatinate, because it makes his second name pepper beans all honor. Both pepper and savory give …
Stuffed pork belly – Gefüllter Schweinebauch
↓Deutsch In Germany, pork belly is usually stuffed with a meatball mixture. Here I took a different approach because I saw a picture somewhere on …
Frankfurt chops with sauerkraut – Frankfurter Rippchen mit Sauerkraut
↓Deutsch In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked. Chops are the New Years Eve dinner in the …
Cured bones – Sulperknochen
↓Deutsch This is also an old Hessian meal and, so to speak, the slaughter plate of the poor man. At times, when home slaughtering was …
Greek grill plate – Griechischer Grillteller
↓Deutsch This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek …
Leg of suckling pig – Spanferkelkeule
↓Deutsch Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for …
Crusted pork roast – Krustenbraten
↓Deutsch Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German …
Soudzoukakia – Greek meatballs – Griechische Hackröllchen
↓Deutsch Soudzoukakia belong to a group of similar recipes such as the Turkish köfte or the Ex-Yogoslavian cevapcici. What they have in common is the …