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Gaisburger Marsch with Pork Neck | Swabian Stew
(0)
75 min
Under an hour
Knuspr-Küche
Ein herrlich deftiger schwäbischer Eintopfklassiker für gemütliche Herbsttage: Zart geschmorter Schweinenacken, feine Spätzle, Kartoffeln und erntefrisches Wurzelgemüse in kräftiger Brühe, gekrönt von goldgelb geschmolzenen Zwiebeln und frischer Petersilie. Herzhaft, sättigend und voll echter Wirtshaus-Tradition.
Ingredients
Preparation method
Preparation
Thoroughly wash and clean the vegetables. Peel the waxy potatoes, carrots, and celeriac and cut into uniform cubes of about 1.5 cm. Halve the leek lengthwise, rinse thoroughly, and cut into rings about 1 cm wide.
Peel the yellow onions: finely dice one onion (for the broth) and slice the second onion into thin half-rings (for the fried onion garnish).
Pat the juicy pork neck dry and cut into bite-sized goulash cubes of approx. 2 to 3 cm.
Chef's tip
Particularly aromatic: If you like, you can dust the onions in the pan with a tiny pinch of sugar – this helps them caramelise evenly and develop a delicate sweet roasted note that pairs perfectly with the hearty pork.
Typically Swabian: Gaisburger Marsch tastes almost better reheated the next day, as the potatoes and spaetzle completely soak up the savoury broth.
120 min
Under an hour
