Cut the pork belly into cubes of about 2 cm. Peel and roughly chop the onions. Wash and peel the potatoes and turnips and cut into pieces of about 2 cm. Clean, peel and cut the carrots into large slices or cubes.
Fry the bacon in a large saucepan, add the onions and glaze. Add the diced turnips, carrots and potatoes and stir-fry. Cover the contents of the pot with the sugar on a reduced flame, caramelize. Deglaze with vinegar, raise the flame again, reduce the stock / reduce. Pour hot stock, briefly bring to the boil, then simmer over low heat for about an hour and a half.
Season with the black pepper and, if necessary, a little salt and sprinkle with the chopped parsley.
Lübeck National, comes hot on the table and tastes even better after being warmed up than right after preparation.
A slice of black bread and a cold beer go well with it.
Variants:
If you like it leaner, you can use less bacon and cook smoked pork and / or cabbage sausage (Mettenden) instead. The cabbage sausage should be cooked in one piece and only cut up shortly before serving.
Ingredients
Print Recipe
Pin Recipe