Surbraten (Corned Pork)
Yield
4 servingsPrep
3Cook
90 minReady
3Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork
1 kg |
|
| 2 | each |
onions
finely chopped |
|
| 10 | each |
juniper berries
crushed |
*
|
| 1 | large |
garlic cloves
chopped |
*
|
| brine | |||
| 4 ¼ | cups |
water
one litre |
|
| 2 | tablespoons |
salt
approx. |
|
| 1 | x |
salt peter
as much as fits on the tip of a knife , optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork
1 kg |
|
| 2 | each |
onions
finely chopped |
|
| 1E+1 | each |
juniper berries
crushed |
*
|
| 1 | large |
garlic cloves
chopped |
*
|
| brine | |||
| 1 | l |
water
one litre |
|
| 3E+1 | ml |
salt
approx. |
|
| 1 | x |
salt peter
as much as fits on the tip of a knife , optional |
* |
Directions
Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat.
Press down with a board and weight it with a rock.
The meat has to remain in the brine for three weeks, during which time it must be turned frequently.
At the end of the three weeks, remove the meat from the crock, briefly rinse it off.
Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1½ hours.
Serves 4.
