Rinse meat. Cut pork rind into diamond shape. Cut pretzels into narrow slices. Pour hot milk over them. Chop garlic. Cut spring onion into rings. Rinse and chop kitchen herbs. Steam the vegetables in a quarter of the lard until soft. Season. Knead with remaining prepared ingredients and egg. Stuff the meat with it, pin it and tie it. Fry meat in remaining lard, season. Sauté the soup vegetables. Add bay leaf and juniper. Extinguish with clear soup. Cook in a hot kitchen stove (electric stove 175 °C /gas: level 2) for 50 minutes. Serve with cucumber and strawberry leaf salad.
Tip from Armin Rossmeier (TV chef at Sat.1)
Fitmacher pork. Courage with the seasoning. The Schwienschulter is a typical roast piece. If si stewed with bones and pork rind, it becomes the classic roast pork with a thick, crispy crust. It is also an inexpensive roast, because “roasted” shoulder, i.e. without bones, pork rind and fat, is much more expensive than the natural piece.
To pork fit not only pepper and salt, but very many spices. You can be brave and add rosemary, thyme, sage, marjoram, cumin, cloves, paprika, bay leaves.
Pork plays a special role in our diet: it provides important B vitamins, especially vitamin B1 – five times more than beef. This vitamin strengthens cells and nerves, is the best fit maker f
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