Recipes with Coarse salt

Blasted pork with fried potatoes

brine: Bring water, salt and sugar to a boil until salt and sugar are dissolved. Let the layers get cold. Put the pork in a deep dish or a bowl and pour the salt layer over to cover it. Leave the pork to be cold and covered for 2 days. Boiling Lage: Put t

Pork stew of pork cloves with black currant mashed potatoes and a compote of apples and celery

Sprinkle the sword with coarse salt. Be careful to get salt down between all the thighs. Lay the ladder on a grate in a small frying pan, so the broom is as straight as possible. Put crushed stanniol or a piece of peeled potato under the steps where it is thin

Pork stew with crisp heavy and traditional accessories

Rip the sword all the way down to the meat at ½ cms intervals - but avoid scratching in the meat itself. Has the butcher scratched the steps, then go after it. Sometimes scratching is not deep enough - especially not in the pages. Be careful to get salt dow

Pork stew of pork chop with garlic and vegetable spice

Be careful to get salt down between all the thighs. Dry approx. ¼ of the rosemary on the sword and rub the rest on the meat side. Lay the ladder on a grate in a small pan. The sword must be as horizontal as possible. Put crushed stanniol or piece of peeled pot

Pork comb with rosemary and pear mushroom mix

Sprinkle juniper and pepper into a mortar and mix it with a good handful of finely chopped rosemary. Distribute the mixture to the meat and flip the sword back into place. Bring salt down between each hard. Lay the ladder on a grate over a small frying pan so

Pork stew of pork chop with balsamicosauted red cabbage

Be careful to get salt down between all the thighs. Slice cloves and thin cinnamon pieces between all the corners. Lay the ladder on a grate in a small pan. The steps must be as straight as possible. Use if necessary. Crumbled stanniol to make the swallow c

Pork comb with handle with comma marinated summer and flatbread

tomato Marinade Among the marinade. Whistling pressed. The meat Grease the meat with the tomato marinade and place it in a cold or hot oven. Turn on 180 degrees and raise the meat in the middle of the oven for approx. 1½ hour - until the center temperatur

Chops of combs with olive teaspoon and olive oil

The meat: Order the meat at the butcher a few days in advance. Bed the butcher shreds the pork chunk like a lamb chandelier. Cut it between 2nd and 3rd ribs up to 8th and 9th ribs. The leg length should be approx. 10 cm. Scratch the sword in 1 x 1 cm tern.