Nuernberger Schweinefleisch (Nuremberg pork)

Nuernberger Schweinefleisch (Nuremberg pork)

Category: Meat dishes

Kitchen: german

Ingredients
pork	500 g
bulb onions	3 pcs.
light beer	300 ml
prunes	5-6 pcs.
olive oil	2-3 st. spoons
carnation	2-3 pcs.
caraway	taste
garlic	1 clove
salt, pepper, paprika, bay leaf	taste

Cooking method

• 1. Rub the pork with a mixture of salt and ground paprika and leave in the refrigerator overnight.
• 2. The next day, take out the pork and cut it into pieces a little less than a finger thick.
• 3. On a separate plate, mix the paprika, salt and black pepper, dip the slices of pork.
• 
• 4. Cut the onion into large rings.
• 5. Put the pieces of pork on a baking sheet or in a dish greased with pork fat or butter, shift the pieces of pork onions. We also put one carnation in the lining. You can put two or three black peppercorns.
• 
• 6. Sprinkle the pork with oil, pour with beer. We spread prunes or raisins.
• 7. Place the baking sheet in an oven preheated to 170 - 190 degrees for one and a half to two hours. We make sure that the beer does not boil away to the end .. In the end, about a third should remain.
• 8. Ten minutes before the end of cooking, put a bay leaf and a couple of cloves of crushed garlic.
• We taste solemnly and with appetite!
• 
• Sorry for the small number of photos, but it's very uncomfortable for me to take pictures right now.

The dish is designed for

4 servings

Time for preparing:

2 hours

Cooking program:

oven

Note

I still hobbled to the kitchen, because the family needs to be fed. So today we have Nuremberg pork for lunch.
It is believed that this dish originated in the 14th century and was originally prepared only for the knightly estate. In this regard, according to some sources, saffron was included in its recipe. I will not accept it, so I did not bother. But if you are interested in trying how the German nobility of the 14th century ate, then you can put it. In this case, 2pcs. soak stigma in 30 gr. vodka.

Yeah, yeah - recovered! Congratulations!

Until I recovered another 6 weeks in a good scenario. But sometimes I crawl out into the kitchen.

Nothing, the main thing is not to stale!

[tuskarora]

tuskarora, thanks a lot for the recipe. The meat turned out to be very aromatic and soft. And the next day it tastes even better. Such an easy preparation and such a great result! My men also liked it, so I hope the recipe will take root in our family.

To your health! Thanks for trying!