Title: Surbraten (Corned Pork)
Categories: Pork German
Yield: 4 Servings

1	kg	Pork (2 lbs 3 oz)
2		Onions, finely chopped
10		Juniper berries [crushed?]
1	lg	OR 2 small cloves garlic, chopped
		Brine:
1	l	Water (4 1/4 cups)
2	tb	(approx.) salt

as much saltpeter as fits on the tip of a knife (optional)

Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat. Press down with a board and weight it with a rock. The meat has to remain in the brine for three weeks, during which time it must be turned frequently. At the end of the three weeks, remove the meat from the crock, briefly rinse it off. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1 1/2 hours.

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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