Alarm Clock

Summary

Ingredients

• 600 g pork belly, or pork and rind (best pork knuckle)
• 200 g rolls (wake), dry or white bread
• broth, soluble
• 4 liters water (3- water)
• 1 teaspoon marjoram
• 1 teaspoon caraway seeds
• 1 teaspoon pepper, ground
• 25 g salt
• 250 g onion (s)

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Instructions

1. Pour the soluble broth into 3 to 4 liters of boiling water. Cook the meat in it and then take it out. While it cools down, let the rolls soak in the broth until they are completely saturated - if necessary, add more water.
2. Meat including the rind and onions are rotated by the mincer. The mixture is put in a saucepan with the soaked rolls and the spices and cooked over low heat while stirring until all of the liquid has evaporated.
3. Now you can either boil the alarm clock for 2 hours at approx. 85 ° C in prepared jars or put it in the cold for at least 2 hours.
4. The alarm clock can be stored in the refrigerator for 3-4 days, but boiled down it can be kept for at least 6 months.
5. For consumption, the alarm clock is fried in the pan and traditionally served with warm jacket potatoes and cold pickles.
6. Note: Seared really crispy or seared, it is called mayor`s style - the declared favorite dish of Phillipp Scheidemann, Reich Minister-President and Lord Mayor of Kassel.

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