Hamburg National
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
- Let the meat cook in water for about 3/4 hour, the meat should be lightly covered with water. Then keep warm.
- 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.
- Dice the bacon and fry in the rest of the rendered lard.
- To serve, cut the pork belly into slices and place on plates along with the stew. Spread the bacon on top. Serve immediately.
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