Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock & Sour Lentils)

>
>
This  was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) 🙂
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
>
Bon Appetit !   Life is Good !
>
Link to original dish –  ROAST FRESH HAM WITH CARAWAY JUS
>
Link to the first leftover dish – 
RÔTI DE PORC AVEC SAUCE AU CÈPE PORCINI
>

Link to the second leftover dish – THE GERMAN DIP

>
>
>

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)


>

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)


>
>
Preparation:
>
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s