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Gekochtes Schweinefleisch – Kesselfleisch

Gekochtes Schweinefleisch - Kesselfleisch recipe image
This traditional German dish, known as Kesselfleisch, features tender pork simmered with root vegetables and aromatic spices. The combination of juniper, bay leaves, and coriander creates a rich, savory broth that permeates the meat. Perfect for family gatherings or cozy winter dinners, this hearty meal offers comfort and warmth. The slow cooking process ensures the pork becomes melt-in-your-mouth tender, while the vegetables add texture and depth. Serve with boiled potatoes for a classic presentation that highlights the dish's rustic charm.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 80.7
Dietary: Gluten-free
Description
This traditional German dish, known as Kesselfleisch, features tender pork simmered with root vegetables and aromatic spices. The combination of juniper, bay leaves, and coriander creates a rich, savory broth that permeates the meat. Perfect for family gatherings or cozy winter dinners, this hearty meal offers comfort and warmth. The slow cooking process ensures the pork becomes melt-in-your-mouth tender, while the vegetables add texture and depth. Serve with boiled potatoes for a classic presentation that highlights the dish's rustic charm.
Ingredients
  • 1 1/3 kilogram Pork (legs, ribs, trotters, or belly)
  • 1 medium Yellow turnip
  • 1/4 bulb Celeriac
  • 1 medium Parsnip
  • 1 large Leek
  • 2 medium Onions
  • 4 cloves Cloves
  • 15 peppercorns Peppercorns
  • 1 tablespoon Coriander seeds
  • 1 bay leaf Bay leaf
  • 6 juniper berries Juniper berries
  • to taste Salt and pepper
  • 1 dash Sugar
  • 1/8 - 1/4 cup Vinegar
Directions
  1. 1
    Peel and chop the turnip, celeriac, parsnip, and leek into bite-sized pieces.
  2. 2
    Stab the onions with cloves and quarter them.
  3. 3
    In a large pot, combine the pork, chopped vegetables, onions, peppercorns, coriander, bay leaf, and juniper berries.
  4. 4
    Cover the ingredients with cold water, ensuring the meat is fully submerged.
  5. 5
    Bring the pot to a boil over medium-high heat, then reduce to a simmer.
  6. 6
    Skim off any foam that rises to the surface during the initial cooking phase.
  7. 7
    Cover the pot partially and simmer for 2 to 2 1/2 hours, or until the pork is tender.
  8. 8
    Season with salt, pepper, sugar, and vinegar to taste.
  9. 9
    Serve the boiled pork with the vegetables and broth.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 80.7kcal
% Daily Value *
Total Fat 4.7g8%
Saturated Fat 1.7g9%
Cholesterol 26.7mg9%
Sodium 20.7mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use pork cuts with some connective tissue, such as legs, ribs, trotters, or belly, for best results.

Substitute carrots for turnip if preferred.

Adjust vinegar quantity according to personal preference for acidity.

Serve with boiled potatoes for a traditional presentation.

The broth can be used as a base for soups or sauces.

Keywords: german, pork, boiled, kesselfleisch, root vegetables, juniper, bay leaf, coriander, hearty, traditional, savory, family dinner, slow cooked, tender meat, aromatic, comfort food, rustic, winter meal, german cuisine, boiled pork
Read it online: https://www.chefs-mate.com/recipe/gekochtes-schweinefleisch-kesselfleisch/