Schweinefleisch-Eintopf in Cidre

Original recipe is sized for 6 servings. Mass is plenty for 4-6 people.

Note Renate Schnapka:

*The *original* speaks of “hard apple cider”. I do not know if there is a difference in Germany.

The meat is cut into cubes and seasoned with salt, pepper 3/4 rosemary. The meat should marinate for 24 hours in the refrigerator (10-13 °C ). Then the meat is dried with paper towels.

Put the mustard in a suitable bowl and turn the meat in it. Each cube should be well covered with mustard. Then turn each cube in the flour, lightly tapping off excess flour.

In a large frying pan, heat the oil and fry the meat in it over medium heat in 2 portions. The frying pan should not be too full.

The roasted meat is placed in a large saucepan, add the pork rind. Excess fat is drained and the cider, added to the roasting pan. Bring it to a boil and remove the drippings from the pan.

Then preheat the oven to 165 degrees.

The white beet is peeled and cut into 5cm cubes. It should be about 4 1/2 cups. Remove peel from apples, cut into eighths, and place in a suitable bowl with white beets. season with salt. Add garlic and rosemary left over and mix well. Distribute seasoned apples and white beets evenly on the meat and cover well. everything together

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