Spirgel

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Spirgel or Spirkel (borrowed from the Baltic, probably from Lithuanian spirgai , "fried bacon") is the East Prussian name for fried bacon or pork belly and for a simple dish made from diced pork belly or pork belly and onions . Traditionally, it was eaten together by the whole family three days before Christmas.

preparation

Depending on the recipe and intended use, smoked bacon and about double the amount of onions are diced and fried until crispy or pork belly and onions are braised very slowly in the pan until a creamy ragout is obtained. In the area of ​​the Curonian Spit, the thinly sliced ​​pork belly is fried until crispy even at low heat and served, for example, as breakfast with fried eggs and bread.

Spirgel is eaten z. B. only with bread or with potato wedges, small, elongated potato dumplings made from raw and cooked potatoes . A related dish is the Lithuanian cepelinai .

The combination with a sweet soup made from dried fruit, accompanied by spiral jelly and mashed potatoes, is also typical .