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German pork stew

(4 servings) 1 h 30 min.

  • 400 g diced pork 70 g (½ pack) bacon
  • 1 leek
  • 400 g new potatoes
  • 4 cloves of garlic
  • ¼ savoy cabbage or spring cabbage (or 1/8 white cabbage)
  • 1 bay leaf
  • 8 black peppers
  • 1 tbsp whole grain mustard
  • 1 tsp salt
  • 1 bottle (0.33 l) wheat beer
  • water

For serving:

  • crème fraîche

Slice the bacon and cabbage. Cut the leek in half lengthwise and wash thoroughly, cut into 1 cm slices. Also slice the potatoes and garlic cloves. Slice the cabbage.

Layer the meat and vegetables in a simmerpot. Add the beer, spices and enough water to cover the ingredients. Cover with a lid and let simmer for 1.5 h or until the pork chop is tender.

Serve with crème fraîche.

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