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.