Pork stew in the style of H.-J. Delicious
So, sometimes a relatively simple, but good recipe of German home cooking. A pork roast. Nothing special? Yes and no. Everyone can. Or not. But according to my recipe it's guaranteed!
Buy a piece of pig's comb. As big as your family needs. Those who may not be so good can buy a piece without bones. I buy it with bones and release the bones before. Freezing gives taste for a delicious soup.
What else do you need? Soup green. Onions. Garlic (or not). Tomato paste. A sip of wine (in the roast it almost does not matter, whether white or red, it serves only to the Geschmacksabrundung). A bit lean bacon. Spoonful of mustard. A sip of "Kuhfond" (who does not know what that is, please ask my friend Horst L.) salt, pepper, dried marjoram.
Something else? Nope. For what too? It used to be without the kilometer-wide spice rack. And grandma could cook! Without lemongrass, without ajvar and without "five spices". Simple, but good.
So, and just enough of the chatter. After I have released the bone from the well-blended piece of meat (please do not take the clinically defatted meat from the supermarket, it is better if some fat is off), I fry the meat in a pan in a little oil around hot. Take out and set aside.
I hope you did not spice it up then. That will come later. Meanwhile, go to the vegetable nipples. Onion and garlic are chopped. Do not have to be so nice. Carrot, celery and leeks wash well (especially the leek) and schnibeln. Cut the bacon. Do not throw away the rind, it also gives off flavor.
Everything ready? Then get the quick cook pot out of the cupboard. That's where the bacon comes in. It is gently left out. Not full coal, otherwise smokes powerful in the kitchen. If the bacon is good glassy, then pure with a spoonful of tomato paste. That must "burn". Not black, but dark brown. This creates the so-called "Maillard reaction", roasts are created, give flavor and later color the sauce.
Then onions and garlic come in. Lightly roast. Then the rest of the vegetables. Also roast. And now it is "extinguished". A sip of wine comes in. Water (or broth). As much as you need sauce. Now meat and rinds come in.
And then? Frei after Johann: "I say only one sentence: spice". So, salt pure pepper, marjoram on it, the spoon mustard. Cover it and stew for 30 to 40 minutes. Depending on how soft you want the meat. Finished? Finished. Not quite yet.
When the pot has cooled, cover down and flesh out. For me, the rinds, because they are so delicious. Then the cream comes on. Depending on how much you like. Stop! Not five liters, as in Horst. A maximum of ten percent of the liquid. And then comes the wand. Say hand blender. Mix the sauce well until bacon, vegetables and broth form a homogeneous mass.
Then meat and rind come back in and it's done. Have you tasted before, right? What happens? A delicious little ladle, a few peas or asparagus, or beans or ... what you like. Well, was that so hard? Nope. Can any beginner. And grandma. Only she does not need this recipe. Let it taste you.
