Belly in Egg Broth
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork belly
- 750 ml water
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 15 peppercorns
- 2 onion (s), finely chopped
- 1 egg (s)
- 1 egg (s), hard-boiled and finely chopped
- Clarified butter
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Roast the onions in a little clarified butter until golden brown. Put the water in a saucepan and season with the salt. Put in the meat (the meat should be covered, if necessary add a little more water). Put the caraway and peppercorns in a spice ball and put it in the pot
- hang. Add the roasted onions as well. Cover and simmer the meat on a low flame for approx. 45 minutes. Remove the meat from the broth, cut into slices and keep warm.
- Take the pot off the fire and also remove the spice ball from the broth. Whisk the raw egg well and stir into the broth with the whisk (the broth should no longer boil). Also stir the chopped egg into the broth. Season the broth with salt and pepper.
- Potato-Dotsch goes well with it.
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