Recipe by Johann Lafer
lean pork neck and belly fillet (500g of each)
some juniper berries and peppercorns
1/2 bulb of fresh garlic
3 stems of thyme
4-5 stems of parsley
salt, pepper, sugar
1 stick of horseradish (about 25g)
1 apple, 2 tsp. lemon juice
1 tbsp. clarified butter, caraway
Cut the remaining vegetables into fine slices. Cover and cook in the bouillon for 5-7 minutes.
Drain the potatoes. Quickly sauté in hot clarified butter. Season with salt and caraway. Cut the meat into thin strips. Serve with the sliced vegetables, stock, caraway potatoes and grated apple and horseradish.
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