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Schweinepfeffer (German Peppered Pork)
Cubed pork shoulder simmered in an onion and red wine vinegar sauce.
servings: 4
total time: 50 minutes
recipe by: Frankie
Ingredients
- 1 TBSP plus 1 TBSP olive oil
- 2 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- salt & freshly ground black pepper
- 2 TBSP flour
- 3 TBSP red wine vinegar
- 3 cups water
- 2 dried bay leaves
- optional: spaetzle, boiled potatoes, and/or sauerkraut for serving
Directions
- Heat 1 TBSP of the oil in a large saute pan over medium-high heat.
- Add the HALF the pork to the pan and cook until browned, about 5 minutes.
- Transfer the pork to a plate and set aside then add the remaining 1 TBSP of oil to the pan and cook the remaining pork.
- Transfer that cooked pork to the plate with the other cooked pork and set aside.
- Add the onion to the pan and cook, stirring often, until the onion softens, about 5 minutes.
- Stir in 1 tsp salt, 1 tsp black pepper, and the flour until well combined.
- Stir in the vinegar and water then use a wooden spoon or spatula to scrape any stuck on bits from the bottom of the pan.
- Add the pork back into the pan along with the bay leaves and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, about 15 minutes.
- Increase the heat to medium-high and cook, stirring often, until the sauce is thickened, 10 to 15 more minutes.
- Take the pan off the heat and season with salt & pepper to taste.
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