Pickled Pork with Smoked Speck and Cabbage

Cook Time 2.5 Hours

Servings 6


1.2kg piece of pickled (corned) pork
250g piece of smoked speck
3 kransky sausages
2 carrots
1 white large turnip
6 small potatoes
1 small Savoy cabbage
250g white haricot beans (soaked in water overnight)
1 onion studded with 3 cloves
4 cloves of garlic
1 bouquet garni (thyme, bay leaf, parsley)
1 tsp peppercorns


In a large stockpot, place the pickled pork and cover with cold water, bring to the boil and throw the water out. This will eliminate a lot of salt from the meat. Repeat this process one more time.

Refill the stock pot with fresh water and bring the meat to the boil again for the third time. Drain the beans from their water and add them to the pot along with the carrots, turnip, onion, bouquet garni, garlic and peppercorns. Gently simmer for 1 hour.

Discard old leaves from the cabbage, chop it into quarters and add to the pot along with the potatoes, smoked speck and the sausages and cook on a low heat for a further 1 hour.

To serve scoop out all the vegetables from the broth onto a serving dish, slice the pork, the sausages and the speck and place the meat on top of the vegetables. It can be served with pickles, mustard or any other condiments of your liking.

Do not discard the broth as it will make a delicious soup. Just add a handful of vermicelli, bring to the boil for a few minutes and serve.


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