Mixed corn pickles with neck chops and fried potatoes
- 3 medium-sized onions
- ½ small cauliflower
- 2 medium-sized carrots
- 4 medium-sized corn on the cob
- Salt, black pepper
- ½ bunch of dill
- ½ l herb vinegar
- 150 g Sugar
- 2 EL Mustard seeds
- 1 EL Peppercorns
- 750 g waxy potatoes
- 4 Pork neck chops
- (à approx. 200 g)
- 2 EL clarified butter
- 30 g smoked
- mixed bacon
0 minutes
light
- 1.
- 1) Peel 2 onions, cut into wedges. Clean, wash and drain the cabbage, carrots and corn. Cut the cabbage and carrots into pieces
- 2.
- 2) Cook the corn in boiling salted water for about 25 minutes. Add cabbage and carrots about 5 minutes before the end of the cooking time. Drain and rinse vegetables. Cut the corn into slices. Wash the dill, pluck off the flags. Layer the vegetables, onions and dill in two clean glasses (750 ml each)
- 3.
- 3) vinegar, ¾ l water, sugar, mustard and peppercorns and 2-3 Bring the teaspoon of salt to the boil. Distribute the stock in the glasses so that the vegetables are covered. Close the jars and let it steep for approx
- 4.
- for 24 hours
- 5.
- 4) Wash the potatoes and put them in water for approx. 20 Cook for minutes. Drain, quench, peel and cut into slices. Wash the meat, pat dry. Heat 1 tablespoon of lard. Fry the meat in it for 6–8 minutes. Season with salt and pepper
- 6.
- 5) Dice bacon. Cut 1 onion into wedges. Leave the bacon in a pan without fat until crispy and remove. Heat 1 tablespoon of lard in the bacon fat. Fry the potatoes in it for 6–8 minutes. Add the onions 2-3 minutes before the end of the roasting time. Season with salt and pepper. Fold in the bacon. Serve with cutlets and 1 glass of pickled vegetables
- 7.
- Preparation time: approx. 1 ¾ hours
- 8.
- (waiting time: approx. 24 hours)
- 9.
- Per serving: approx. 640 kcal
- 10.
- E 38 g, F 34 g, KH 44 g
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