Pickled turnips with pork

Turnips with pork are a real classic, especially good on colder days. It is a hearty dish on a spoon or simply turnips with smoked meat.

 

Ingredients

• 1 kg of pickled turnips

• 500 g – 800 g of pork (preferably juicy shoulder or neck; you can also combine it with smoked ribs)

• 1 large onion

• 2 cloves of garlic

• 2 tablespoons of lard or oil

• 1 tablespoon of ground red pepper

• 2 bay leaves

• Salt and pepper to taste

• Addition (optional): 1-2 tablespoons of millet porridge or semolina (flour + water) for thickening.

 

Preparation method

Preparing the turnips: If the turnips are very sour, rinse them under cold water before cooking and drain. Shake them in a pot, pour in water (enough to cover them) and add a bay leaf. Cook for about 30–40 minutes.

Preparing the meat: While the turnips are cooking, cut the meat into cubes of any size. If you are using smoked ribs, you can cook them together with the turnips. It is better to cook fresh meat separately to develop a better flavor.

Roasting: Fry the chopped onion in a pan in fat. When it is glazed, add the meat and quickly fry it on all sides. Towards the end, add crushed garlic and ground paprika (be careful not to burn the paprika).

Combining: Add the meat and onion to the pot with the turnips. Cook everything together for about 60 minutes on low heat until the meat is completely tender.

The finishing touch: Season the dish with salt and pepper to taste. Remember that pickled turnips are already salty, so be careful!

 

Tips for even better taste

• Smoked meat: For that real “homemade” smell, add a piece of smoked bacon or skin.

• Cooking time: Turnips are even better the next day, when the flavors combine.

• Serving: A piece of homemade rye bread or boiled potatoes in pieces goes great with it.