Schweinefleisch mit Wurzelgemüse und Äpfeln (Pork with Root Vegetables and Apples)
Schweinefleisch mit Wurzelgemüse und Äpfeln (Pork with Root Vegetables and Apples) is a traditional German recipe for a classic dish of part-fried pork that's layered in a pan with onion, garlic, potatoes, swedes and apples before being gently simmered until tender. The full recipe is presented here and I hope you enjoy this classic German version of: Pork with Root Vegetables and Apples (Schweinefleisch mit Wurzelgemüse und Äpfeln).
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Ingredients:
500g pork
1 onion, chopped
2 garlic cloves garlic, chopped
1/2 swede (rutabaga/yellow turnip) [or substitute carrots], peeled and diced
2 tbsp lard
2 tbsp water
300g potatoes, peeled and diced
3 tart apples, cored, peeled and diced
Method:
Heat the lard in a pan and use to brown the pork. Continue cooking gently until the meat is half done then transfer to a cutting board and cut into slices. Add the onion and garlic to the pan and fry for about 5 minutes then layer the meat on top before adding the swede, potatoes, apples and water.
Bring the mixture to a simmer then cover tightly and allow to simmer in its own juices for about 40 minutes, or until everything is tender. If the mixture looks as if it's becoming too dry add a little more water. Serve hot.
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