Caraway Meat with Apples and Pumpernickel

Summary

Ingredients

• 3 kg pork neck, with bone
• 700 g bacon, smoked fat
• g 1,000 onion (s), diced
• 7 m. Apples
• 1 liter apple juice
• 1 handful celery, finely diced
• 3 m carrot (s), finely diced
• 8 clove (s) garlic, finely chopped
• 80 g caraway seeds, whole
• 40 g mustard seeds
• 3 tablespoon salt
• 4 bay leaves, small ones
• 250 g pumpernickel, finely diced
• a little lard, only if the desired firmness is not achieved
• 2 teaspoons, leveled pepper or more
• possibly marjoram and / or thyme

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Instructions

1. Detach the pork neck meat from the bone. Cut half of the meat into small cubes (the smaller the better). Cut the other half into pieces roughly 2 cm long and 0.5 cm wide.
2. Finely dice the bacon, celery, and carrots. Peel and dice the onions. Peel and core the apples, then cut into chunks. Finely chop the garlic.
3. Heat a large pan over medium heat. Add some of the diced bacon and fry the minced bones until browned, about 5-8 minutes.
4. Add the celery and carrot pieces to the pan and roast for 3-4 minutes. Pour in the apple juice and simmer until the liquid is reduced by half, about 10-15 minutes.
5. Remove the bones from the pan with a slotted spoon. Keep the stock with vegetables in the pan.
6. In a second large pan over medium heat, add the remaining bacon pieces and fry until crispy and golden, about 5-8 minutes. Add the meat pieces and brown on all sides, about 8-10 minutes.
7. Add the diced onions, apple chunks, garlic, caraway seeds, mustard seeds, salt, bay leaves, pepper, and marjoram and/or thyme (if using) to the meat pan. Pour in the reserved stock.
8. Reduce heat to low and simmer very gently for 3-4 hours, until the meat is very tender and falls apart easily. The pork must reach an internal temperature of 63 °C (145 °F).
9. During the last 15-20 minutes of cooking, remove and discard the bay leaves. Add the diced pumpernickel to the pan.
10. Using a potato masher, process the mixture to create an even, uniform consistency. Let it simmer for another 10-15 minutes.
11. To check the final consistency, place a small amount on a cold plate and refrigerate it for a few minutes. It should firm up nicely.
12. If the consistency is too soft, stir in a little lard until you achieve the desired firmness.
13. While still hot, fill the mixture into clean glass jars with lids. Close tightly and refrigerate after the mixture cools to room temperature. Store in the refrigerator.