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Münsterland Töttchen | Traditional Westphalian Stew
(0)
110 min
Under an hour
Knuspr-Küche
Münsterländer Töttchen ist ein legendärer westfälischer Festtags-Eintopf mit feinsäuerlicher Note. Zart geschmortes Schweinefleisch wird in einer aromatischen Brühe gegart, mit einer samtigen Mehlschwitze gebunden und mit Kapern, mittelscharfem Senf, Zitronensaft und Worcestershire-Sauce vollendet. Ein wärmender, bodenständiger Klassiker der traditionellen westfälischen Küche.
Ingredients
Preparation method
Thoroughly wash, peel, and roughly chop the soup greens. Place the diced pork shoulder into a large pot along with the prepared soup greens, 2 bay leaves, and about 1.2 litres of cold water. Season with a little salt.
Bring the pot to a boil and skim off the resulting foam using a slotted spoon. Reduce the heat, cover with a lid, and let the meat simmer gently for about 75 to 90 minutes until melt-in-the-mouth tender.
Lift the tender meat out of the broth with a slotted spoon and set aside. Pour the hot meat broth through a fine sieve, collecting around 800 ml for the sauce. The cooked-out soup greens can be discarded or used elsewhere.
Chef's tip
For a particularly well-rounded flavour: You can easily adjust the level of tanginess and heat to your personal preference with a little extra mustard or another squeeze of fresh lemon juice. A splash of white wine in the broth gives the Töttchen extra finesse.
Side dish tip: Münsterland Töttchen is traditionally served with hearty Westphalian rye bread, pumpernickel, or floury boiled potatoes.
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