Mecklenburg rib roast
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The Mecklenburg rib roast , rarely also Pomeranian rib roast , is a regional specialty from Mecklenburg or today's Mecklenburg-Western Pomerania . The traditional roast dish made from pork belly with a filling made from local fruit is known in the predominantly rural regions of Mecklenburg, but can also be found in other regions of northern Germany .
history
In the past, preparation usually took place in the winter months, with pork ribs with plum filling being one of the winter festivities. Until the end of the 18th century, pigs were one of the main foodstuffs of the rural population; the consumption at that time was around 100 kilograms of meat per person per year. Along with the population growth, this changed drastically in the 19th century and meat consumption fell significantly. The rural population in particular fell into poverty. This was particularly true of Mecklenburg, where serfdom lasted until 1816, while in Schleswig-Holstein it had ended almost 100 years earlier. The only thing that could be eaten was what the field, stable and barn had to offer. The pigs were mostly slaughtered in November because there was not enough feed for them in the long winter. This often resulted in an oversupply of pork belly, some of which was enhanced with a fruit filling and prepared as "rib roast".
The taste of the slightly sweet pork harmonized with the sour fruit; the taste corresponded to the Broken sööt (broken sweetness) popular in Mecklenburg - and Schleswig-Holstein .
preparation
Rib meat (pork belly with rib cover meat, but without bones) is used for the rib roast; traditionally with rind that is notched before roasting. A pocket for the filling is cut into the piece of meat. In the past, depending on availability, stored apples and / or baked fruit were used as the fruit filling .
In her historical cookbook from 1868, Frieda Ritzerow names rib meat as the most important ingredients for the filling, including Boskoop apples , prunes , cinnamon, brown rum and rusks. Potatoes or dumplings and red cabbage are recommended as a side dish .
literature
- Frieda Ritzerow : Mecklenburg Cookbook. A counselor for everyone who is devoted to the art of cooking, especially for Mecklenburg housewives and those who want to become one , Hinstorff'sche Verlagsbuchhandlung, Rostock 1868.
- Tom Dieck: Pottkieker. 50 classic north German dishes with a history . Koehler, Hamburg 2013, ISBN 978-3-7822-1079-9 , pp. 6-7, 48-49 .