Pork pepper
Pork pepper (also known as pork pepper ) is a heavily seasoned stew made from marinated pork , the sauce of which is traditionally bound with pork blood . It has been known in Swiss , Palatinate and Rheinhessen cuisine at least since the 19th century .
For preparation, meat from the neck of pork or pork shoulder is first roughly diced or sliced in a marinade made from vinegar or wine , oil , onions and various spices such as clove , pepper and bay leaf . Then it is braised with red wine and the sauce is bound with pork blood. Depending on the recipe, the ingredients can vary, so the blood can be replaced with roasted brown flour or with grated dark chocolate . Pork pepper is usually served with dumplings and red cabbage .
Related dishes are hare pepper , venison pepper and goose pepper .
Individual evidence
- ↑ Anna Berger: Pfälzer Kochbuch A collection of 1002 Iraqi tried and tested recipes of all kinds ... Tobias Löffler, 1858, p. 217 ( archive.org [accessed October 1, 2019]).
- ↑ South Hessian Dictionary: Lemmaliste: LAGIS Hessen. Retrieved October 1, 2019 .
- ↑ Dictionary network - Palatinate dictionary. Retrieved October 1, 2019 .
- ↑ Cookbooks / Basler Kochschule [201] / Search Schweinspfeffer [201-300]. P. 193 , accessed October 1, 2019 .