Downhillcats Bavarian Herb Pot with Wammerl
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 6 hrs |
| Total Time | 6 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bay leaf
- 2 carnation (s)
- 2 juniper berries
- 1 onion (s), roughly chopped
- 4 medium potato (s), diced
- 1 apple, peeled, roughly chopped
- 1 packet sauerkraut, mild, with juice
- 1 teaspoon caraway seeds, whole
- 600 g pork belly, thicker slices, approx. 4 to 5
- 150 g salami, Spanish peppers, rouhly sliced
- 2 tablespoon sugar, brown
- 250 ml meat stock, seasoned, approx.
- salt and pepper
Print Recipe
Pin Recipe Instructions
- The recipe is designed for a 3.5 L. CrockPot (CP).
- Place the bay leaves, cloves and juniper berries in the ceramic pot. Then come the onion, as well as the potato and the apple pieces. Season lightly with salt and pepper and cover with the sauerkraut. Now sprinkle the caraway seeds on the sauerkraut. Place the pork belly on top and again lightly sprinkle with salt and pepper. Spread the pepper salami on top and sprinkle the whole dish with the sugar. Finally pour the meat stock over everything (the liquid should almost reach the meat slices, otherwise add a little more stock). Cover.
- The stewing time on the lowest setting (low) is approx. 6-7 hours.
- You can serve the dish straight from the pot or cut up the pork belly slices and mix everything thoroughly.
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