How to make it

  • Hot pot over fire and add speck to line the pot with fat.
  • Add one onion with star anise, cinnamon bark, bay leaves and fry until translucent
  • Remove from pot and add half oil start browning meat
  • After meat is browned return onions with spices close lid, remove pot from heat and put one side with a few coles below to keep pot prit slowly. Keep an eye not to let burn and add a little hot water at a time not to go dry
  • After 2 hours add potatoes, carrots and tomato.
  • Take seperate pan and heat up add rest of oil, rest of onion, Garum marsala, curry powder, chillies, ginger and garlic.
  • Fry for one minute.
  • Add 30 min before serving to cook through the pot.
  • For better results remove from pot let stand over night and heat up next day.
  • Serve with samp

Reviews & Comments 1

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    " It was excellent "
    hot_it_up ate it and said...
    I love the flavor of pork speck. It is hard to find in the States. We have what we call quick freezes in the Southern U.S. I have taken juniper berries and bay leaves down to them with a boneless fresh ham to cure for me. \0

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