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Zürcher Eintopf (Zürich Style Hotpot)
Zürcher Eintopf (Zürich Style Hotpot) is a traditional Swiss recipe for a classic stew of pork collar pieces cooked with onion and cumin that are topped with layers of cabbage, carrots and potato before being cooked until all the ingredients are tender. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Zürich Style Hotpot (Zürcher Eintopf).
prep time
30 minutes
cook time
50 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesVegetable RecipesSwitzerland Recipes
Zürcher Eintopf (Zürich Style Hotpot) a Classic Swiss recipe for a stew of pork collar pieces cooked with onion and cumin that are topped with layers of cabbage, carrots and potato before being cooked until all the ingredients are tender.
Ingredients:
750g pork collar (neck) meat, cut into 3cm pieces
1 tbsp butter
3 onions, cut into strips
1 garlic clove, chopped
1 tsp ground cumin
1 tsp salt
1 medium-sized savoy cabbage, cut into large pieces
6 potatoes, peeled and cut into 5mm thick slices
3 carrots, scraped and cut into 5mm thick rounds
150ml dry white wine
200ml water
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a flame-proof casserole. Add the pork pieces and fry until browned all over.
Steam the onion pieces and garlic for about 4 minutes, or until soft and translucent. Add to the casserole with the cumin and salt. Season to taste with black pepper, then arrange half the cabbage over the meat.
Season with salt and black pepper then layer over the potatoes and carrots. Later the remaining cabbage on top and season lightly with salt and black pepper.
Pour over the wine, cover the pot and cook for 5 minutes. Now pour over the water, bring to a simmer, cover and cook the mixture for about 40 minutes, or until the vegetables and meat are tender.
Serve hot.
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