Trondheim Sauerbraten
Trondheim — Mother recipe · en it
A classic dish from Trondheim, the sauerbraten is a robust and delicious meal, made with pork that is marinated for days in a mixture of vinegar and spices.
⏱️ 2880 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 1 kg of pork, cut into pieces
- 2 tablespoons of white wine vinegar
- 1 tablespoon of red wine vinegar
- 2 onions, chopped
- 2 carrots, diced
- 2 strips of bell peppers, sliced
- 2 sprigs of rosemary
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of chili powder
- 2 liters of water
- 1 tablespoon of sugar
Method
- Marinate the pork for 3-4 days in a mixture of white and red wine vinegar, onions, carrots, bell peppers, rosemary, salt, black pepper, chili powder, and sugar.
- After the marinating period, bring water to a boil and add the marinated pork.
- Cook on medium heat for 2-3 hours, or until the meat is tender and smooth.
- Let it cool and serve hot, accompanied by potatoes and vegetables.
- Place a piece of sauerbraten in a decorative plate and serve with a vinegar and sugar sauce.
The story
Sauerbraten is a culinary tradition that dates back to times when meat was preserved through vinegar marinades, a common practice in Norway, particularly in Trondheim, where the cold climate aids in meat preservation.
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