Surbraten (corned pork)
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Surbraten (corned pork)
  Pork    German  
Last updated 6/12/2012 1:25:37 AM. Recipe ID 59643. Report a problem with this recipe.
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      Title: Surbraten (corned pork)
 Categories: Pork, German
      Yield: 4 Servings
 
      1 kg Pork (2 lbs 3 oz)
      2    Onions, finely chopped
     10    Juniper berries [crushed?]
      1 lg OR 2 small cloves garlic,
           -chopped
           Brine:
      1 l  Water (4 1/4 cups)
      2 tb (approx.) salt
 
  as much saltpeter as fits on the tip of a knife (optional)
  
  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 1 1/2 hours.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer)
  
  Posted 




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Recipe ID 59643 (Apr 03, 2005)

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