Hamburg National

Summary

Ingredients

• 750 g pork belly (preferably cured)
• 2 ½ kg turnip (s)
• 2 kg potato (s), floury boiling
• 3 large onion (s)
• 100 g lard
• 150 g bacon, diced
• 1 bunch parsley
• salt and pepper
• marjoram
• 10.5 liters 1½ water or less if necessary

Print Recipe Pin Recipe

Instructions

1. Let the meat cook in water for about 3/4 hour, the meat should be lightly covered with water. Then keep warm.
2. Peel the turnips and potatoes and cut into finger-tight pieces. Peel and dice the onions. Sweat the vegetables in 3/4 heated lard, then deglaze the pork belly with the stock. Season everything with salt, pepper and marjoram and let simmer.
3. Dice the bacon and fry in the rest of the rendered lard.
4. To serve, cut the pork belly into slices and place on plates along with the stew. Spread the bacon on top. Serve immediately.