Title: Gekochtes Schweinefleisch - Kesselfleisch
Categories: Pork German
Yield: 4 Servings

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
1		Parsnip
1		Leek
2		Onions studded with 4 cloves
15		Peppercorns
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.

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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