Würzfleisch Mecklenburg Style with Pork Belly and Root Vegetables

Method

You'll need2 pots with lids, cutting board, sharp knife, vegetable peeler

1. Precook the meat

   Bring ½ l water with 1 tsp salt to a boil in the first pot. Mix the pork belly with the pepper, ½ tsp each of marjoram and thyme, the bay leaf and the caraway and add it in one piece to the boiling water. Cut off any rind beforehand and cut the belly into strips 3–4 cm wide, so it cooks through and turns tender in that time. Cover and simmer gently over low heat for 30 min, until a knife slides easily into the meat.

2. Cut the vegetables

   Meanwhile, peel the carrots, celery root, rutabaga, parsley root and potatoes and cut them into cubes of about 2 cm. Peel the onions and dice them coarsely.

3. Cook the vegetables

   Put the vegetables, onions and potatoes in the second pot. Ladle off about 300 ml of the meat's cooking broth and pour it in. Cover and cook over low heat for 20–25 min until the potatoes are soft. Stir now and then and add a little more broth if needed.

4. Dice the meat

   Take the pork belly out of the pot, let it cool briefly and cut it into cubes of about 2 cm. Fold it into the vegetables and let everything sit for another 5 min. Season with salt and pepper.

5. Serve

   Finely chop the parsley and sprinkle it over the vegetable pot. Serve the Würzfleisch with mustard.