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This is one of my oldest recipes and at the same time for the simplest pork roast with only six ingredients: pork, fat, onion, water, salt and pepper. The recipe stands and falls with the quality of the meat. My preferred choice is shoulder because it is lean enough without too easy to dry out. Another possibility would be neck, but there is a risk that the fat tastes out. 2 servings Ingredients:
500 g pork (shoulder or neck, cured...
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The WDR (West German Broadcasting) recently broadcast what felt like the 500th repeat of the Vorkoster cooking show, the topic of meat on a stick, i.e. chops, ribs, etc. Among other pieces of meat there was also braised loin spare ribs. In Hesse, we liked to throw it into stews, I had never made it braised. But my sweetheart is from Westphalia, like Björn Freitag too, and so she asked, "Could you make that too? My mother used to...
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This is an especially popular stew in the Palatinate, because it makes his second name pepper beans all honor. Both pepper and savory give the dish a certain sharpness that helps the Palatinate to his favorite feeling: his thirst. And the Palatinate would not be one, if he is not thirsty.
The name comes from the fact that the beans are not cutted, but broken „gebrockelt“ in order to remove the threads at the side seams (Which...
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In Germany, pork belly is usually stuffed with a meatball mixture. Here I took a different approach because I saw a picture somewhere on the internet that showed pork belly with a pepper and meat filling. The picture immediately reminded me of the chili liver cheese from my trusted butcher. So my darling brought a small chili liver cheese from her employer and I contributed the pork belly.
This was the tastiest idea in a long time...
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In contrast to the Kassler chops Frankfurt chops are cured and cooked and not smoked.
Chops are the New Years Eve dinner in the Rhine-Main area. The host of the party cooks a large pot of sauerkraut and every guest brings his own chops with which he then placed into the sauerkraut of the host. At midnight all guests eat their chops with the now enriched by the meat juice sauerkraut.
If you can't buy Frankfurt ribs, it's very easy to...
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This is also an old Hessian meal and, so to speak, the slaughter plate of the poor man. At times, when home slaughtering was still common, the noble parts such as pork tenderloin, pork loin, the neck, etc. were sold to the noblesse in place like pastor and mayor. For the poor farmer only pigtail, head and feet were left. Cured it was still a true feast, because after the Thirty Years War meat was rarely available to the lower...
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This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek households is cooked quite differently. But this should not prevent me from occasionally grilling on my Weber, the spatial proximity to the kitchen allows for the simultaneous preparation of the side dishes.
The use of oregano in meat dishes (indispensable in minced meat) is doubtful. In Germany is strongly...
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Suckling pigs used to be a popular food for special occasions such as weddings and milestone birthdays, and baby pigs were actually slaughtered for them in the past. Today's suckling pigs are now slaughtered much older, so they are more likely young pigs than suckling pigs.
What has also gone out of fashion is roasting or grilling whole animals. The individual parts are traded separately, which is more practical in today's much...
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Pork roast is a German dish? Right, pork roast is a German dish! But there are several forms of the pork roast like German households and German federal states. In northern Germany the pork roast is filled with dried plums (originated in Denmark), in the middle the pork roast is braised in a pan in liquid and the south, especially Bavaria, is the home of the „Krustenbraten“.
The parts of the pork are different, too. I prefer a...
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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 minced meat and the sausage-like shape. Of course, the meat used varies. In Muslim countries such as Turkey and Bosnia, pure beef is used, and in some rural areas lamb is also used, whereas in Christian countries pork or mixed with beef is sometimes used. The seasoning is also very different,...
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