- approx. 1.2 kg pork meat from the Martelltal Valley Alpine pig – 50/50 amounts of shoul-der and ribs (Niederhof farm)
- 1 kg firm Martelltal Valley potatoes (MEG - Martell Producers´ Cooperative)
- 3 – 4 tbsp oil
- Martelltal Valley herb salt (Innertasahof farm)
- freshly ground pepper
- garlic
- caraway seeds
Preparation:
- Cut the meat into fairly large cubes and apply a salt, pepper, crushed garlic and cumin rub.
- Heat the oil in a pan before adding in the meat cubes.
- Fry until brown, then add a little water and braise.
- Wait 30 min before adding in the ready peeled and cubed potatoes.
- Add a little more salt and braise on a low heat (45 min to 1 hour).
- Add a little water as necessary.
- Sprinkle with cumin before serving.
- Coleslaw salad with Speck makes the ideal accompaniment for this dish.