Austrian-Style Pork with Radish Salad
Ingredients
- Ingredients
- 1 kilogram Suckling pig shoulder (cured)
- 2 carrots
- 200 grams floury potatoes
- 200 grams Celery root
- 2 onions
- 2 garlic cloves
- 2 Tomatoes
- salt
- peppers (freshly ground)
- 3 vegetable oil
- For the salad
- 400 grams Daikon radish
- salt
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 Tbsp scallions
- peppers (freshly ground)
Preparation steps
Rinse meat and pat dry. Peel carrots, potatoes, onion and garlic and coarsely chop. Rinse tomatoes and celery and coarsely chop. Season meat with salt and pepper and fry on all sides in 2 tablespoons hot oil. Remove meat from pan. In the same pan, sauté carrots, celery, onions and garlic in remaining oil until lightly browned. Add tomatoes, potatoes and a little water to the pan. Place meat on vegetables, cover and simmer over low heat about 1 1/2 hours, adding more water if needed.
For the salad, peel the radishes and cut or plane into thin slices. Sprinkle radish slices with salt, let stand about 10 minutes and pat dry. Mix radish slices with oil, lemon juice and chives and season with salt and pepper.
Remove meat from pan. Thicken sauce with cornstarch if desired and season with salt and pepper. Slice meat and serve with sauce and salad.
