Sautéed Schopfbratl – Pork Neck with Black Bread Knödl

Use ready-made sur pork neck, order from the butcher or pickle the pork neck as you like with bay leaf, pickling salt, pepper, cumin, garlic and juniper in about 4 days, if possible still cooled in about 1 hour.

Then sear together with the bones on all sides, pour off the fat, add must and roast in the oven at 220 °C for a while. Reduce the heat gradually to 150 °C during the roasting time, which lasts about two hours, and continue to baste the roast with must if necessary.

In the meantime, cut the bread into cubes and baste with the heated milk. Sauté onion and garlic in butter, add marjoram and cool.

Pour onion mixture, flour according to eggs, need, salt and pepper over the bread cubes, stir well and pull. At the end form dumplings and simmer in salted water for about 15 minutes on low heat.

For the leaf salad, peel and finely tear the radish. Marinate with vinegar, cumin, salt and oil, perhaps sprinkle with fresh chives. You can also marinate the radish with cream or mix it with boiled potatoes and onion rings.

Bavarian text

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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