Amount
Ingredient
Preparation



1 1/3
kg
pork

that has been hung at least 8 days (not quite 3 pounds)



1
Yellow
turnip

or substitute carrot



1/4
Celeriac
celeriac root

bulb



1

parsnip





1

leek





2

onion

studded with 4 cloves



15

peppercorns





1
tablespoon
coriander





1

bay leaf





6
Juniper
berries





1
x
---

to taste



1
dash
sugar





1/8- 1/4
cup
vinegar

to taste

 Best suited for pork legs, ribs, trotters, or pork belly.

In a saucepan, combine the water with the rinsed and chopped herbs and spices and 
bring to a boil.

Add the meat, making sure that it is (barely) covered by the liquid, and cook for 2 to 2 
1/2 hours, until tender.

Serve hot, with all the seasonings.

May be served with potatoes.

Serves 4.