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DDR Feuerfleisch | Spicy Stew
(0)
95 min
Masterpiece
Knuspr-Küche
Deftiges DDR-Feuerfleisch aus einem Topf: Saftiger Schweinenacken, geschmort in einer pikant-würzigen Sauce mit Paprika, Gewürzgurken und feiner Schärfe. Ein wärmender Schmortopf-Klassiker für kühle Herbsttage.
Preparation method
Preparation & searing
Pat the pork neck dry and cut into bite-sized cubes, approx. 2 to 3 cm in size. Peel the onions and cut into thin strips. Finely chop the garlic cloves. Wash the red bell peppers, remove the seeds, and cut into bite-sized pieces. Quarter the pickled gherkins lengthwise and cut into approx. 1 cm thick slices; set aside some pickle juice for later.
In a heavy stew pot or Dutch oven, heat the clarified butter over medium-high heat. Sear the meat cubes in batches on all sides over high heat until they develop a golden-brown crust. Season with fine table salt and freshly ground black pepper, then remove from the pot.
Making the sauce & braising
In the remaining cooking fat, sauté the onion strips over medium heat for approx. 4 minutes until translucent. Add the chopped garlic and tomato paste, and roast for about 1 minute while stirring constantly until fragrant.
Chef's tip
The secret of the subtle acidity: A small splash of pickle juice from the jar when deglazing gives the spicy paprika-tomato sauce its characteristic East German touch.
Heat level: For milder palates, halve the amount of chili. Heat lovers can add an extra pinch of cayenne pepper or fresh chili rings.
110 min
Masterpiece
