Pickled Pork Austrian Style (Innviertler Surbratl) with Radish Salad
Pickled pork prepared in the traditional Austrian style accompanied by a fresh radish salad is a recipe featuring pork from the European Mediterranean cuisine category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg pork shoulder (pickled)
- 2 carrots
- 200 g waxy potatoes
- 200 g knollensellerie
- 2 onions
- 2 Garlic cloves
- 2 Tomatoes
- Salt
- pepper (from the mill)
- 3 plant oils
- 400 g radish
- Salt
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp chives
- pepper (from the mill)
Instructions
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1.
Wash and pat dry the shoulder. Peel and roughly cube the carrots, potatoes, knollensellerie, onions, and garlic. Wash and roughly cube the tomatoes. Season the meat with salt and pepper and brown it on all sides in 2 tbsp hot oil in a pot. Remove from the pot and sauté the carrots, knollensellerie, onions, and garlic in the remaining oil until lightly browned. Add the tomatoes and potatoes and deglaze with a little water. Place the meat over the vegetables, cover, and simmer gently for about 1.5 hours. Add more water if needed and turn the meat occasionally.
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2.
For the salad, peel the radish and slice thinly or shave it. Lightly salt and let sit for about 10 minutes. Pat dry and mix with oil, lemon juice, and chives. Season with salt and pepper.
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3.
Remove the meat from the sauce and strain the sauce. If desired, thicken with a little starch and season with salt and pepper. Slice the meat and serve it together with the sauce and salad.
