Bavarian Schweinshaxe

• 1 pork hock/ham hock
• 1 carrot
• 1/4-1/2 celeriac (if not available, use 2 sticks celery)
• 1-2 onions
• 1 leek
• 1 bay leaf
• 4-5 juniper berries
• 1 teaspoon peppercorns
• salt

1. In a large pot, bring salted water (enough to cover hock, and vegetables-- ~2.5 liters) to a boil. Cut vegetables into very large sections. Add vegetable, spices and hock to boiling water. Gently simmer for ~1.5 hours, skimming off the foam.

2. Preheat oven to 190°C (fan assisted). Remove hock from water. Score the (now very soft) skin to allow fat to escape. Place hock directly on the grate in the oven, placing a pan below the grate to catch the rendered fat (add ~250 ml of water to the pan to prevent the fat from burning--you can also place vegetables in the pan part-way through roasting). Roast for ~1.5 hours.

3. Serve. Translated recipe suggests Sauerkraut and Brötchen or a potato salad. We preferred Rotkraut and roast vegetables (which, we realise is probably against some unspoken rule, but it worked well).

4. Don't discard the broth. It can be used as stock for soups, casseroles and sauce for Schweinebraten.

Serves 4.

Source.

Cochinita Pibil

• 600-750g pork roast or pork shoulder
• 1 onion, chopped
• 1 clove garlic, crushed
• 25g (1/4 bar) achiote condimente
• 1/2 cup orange juice
• juice from two limes
• 1 Tablespoon concentrated white vinegar (4 Tblsp. wine or cider vinegar)
• 1 Habenero or jalapeno pepper, seeds removed and finely chopped
• salt and pepper to taste

Cut pork into large cubes, cover with lightly salted water, and cook for 1-2 hours until pork can easily be shredded. In the mean time, mash the onion some with a mortar and pestle. Mix in garlic and achiote. Then, add orange and lime juice and vinegar, and mix well. (Alternatively, put everything in a blender and blend.) When the pork is done, remove broth and reserve. Shred the pork with two forks, and return to pan. Add the achiote mix and enough broth to barely cover, and cook, partially covered, for 1.5-2 hours--until pork has absorbed most of the cooking liquid.  For spicier pork add habenero or jalapeno to achiote mix.
Adapted from here and here.

Pork fajitas

• ~1 lbs. (400-500g) lean pork cut (e.g. pork loin)
• juice of 1 lime
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 large or 2 medium onions
• 2 green bell peppers
• ~1 tsp. olive oil

Cut pork into bite-sized strips. Mix with lime, cumin, and salt, and marinade for 15 minutes-24 hours. Cut onion and pepper into thin strips. Heat oil in frying pan over medium heat. When pan is hot, add pork and fry for 2-3 minutes, stirring once. Add peppers and onion, stir, and fry until done (~5 minutes), stirring occasionally. Serve with flour tortillas and choice of condiments.

Adapted from Eat Better America.

Schweinegeschnetzeltes (Pork...Geschnetzeltes)

I just learned that "die Geschnetzelte" means "meat cut into strips". Huh. This is a recipe that I made up, so my recipe may not be the definitive way to make Geschnetzeltes, but it turns out pretty good.

Makes: 4 servings

Cost per serving (Heidelberg): ~€1,34 (with rice: ~€1,48)

Calories per serving: ~329 (with rice: 534)

Ingredients:

• 1-2 tsp. oil (for frying)
• about 350g boneless pork loin cut into steaks
• 1 onion, chopped
• 300-400g mushrooms
• 300ml stock (chicken, pork, or vegetable)
• 150g creme fraiche
• enough Mondamin or Wondra flour to thicken the gravy (about 2 tablespoons)
• pinch of ground nutmeg
• pinch of ground cayenne pepper
• 1/4 cup parsley, chopped (optional)

Brown pork in oil over medium to medium-low heat until almost cooked through (still slightly pink in center), cut into strips, and set aside. In the mean time, fry the onions in the oil used for browning over medium heat until translucent (~2-5 minutes). Add the mushrooms and cook for ~2 minutes over medium heat until mushrooms are soft. Add the stock, bring to a boil, and reduce by half over medium-high heat. Add the pork and simmer for 1-2 additional minutes. Remove pan from heat and stir in creme fraiche. Thicken the sauce with gravy flour then add the nutmeg, cayenne pepper, and, if desired, the parsley. Serve with rice, egg noodles, or Spaetzle.