• approx. 1.2 kg pork meat from the Martelltal Valley Alpine pig – 50/50 amounts of shoul-der and ribs (Niederhof farm)
  • 1 kg firm Martelltal Valley potatoes (MEG - Martell Producers´ Cooperative)
  • 3 – 4 tbsp oil
  • Martelltal Valley herb salt (Innertasahof farm)
  • freshly ground pepper
  • garlic
  • caraway seeds

    Cut the meat into fairly large cubes and apply a salt, pepper, crushed garlic and cumin rub.
    Heat the oil in a pan before adding in the meat cubes. Fry until brown, then add a little water and braise.
    Wait 30 min before adding in the ready peeled and cubed potatoes. Add a little more salt and braise on a low heat (45 min to 1 hour). Add a little water as necessary.
    Sprinkle with cumin before serving.
    Coleslaw salad with Speck makes the ideal accompaniment for this dish.