Flavors of the GDR #1: Würzfleisch
Diced pork in a light sauce, baked under cheese and served with lemon, toast, and Worcester sauce on the side. It is the GDR's original on the French knock-off ragout fin, which only works when veal, mushrooms, and asparagus all arrive on the same day. Our sauce has been made in Dresden for more than a century, to a recipe worked out from memory and never checked against the English one. It is the only Worcestershire sauce made without reference to Worcester.
Ingredients:
500 g pork shoulder
1 onion, 2 bay leaves, 3 allspice berries, 1 clove
35 g butter, 35 g flour
about 500 ml of the cooking broth
1 lemon, salt, white pepper
100 g grated cheese
Worcester sauce, toast
Method:
Simmer the pork with the onion and spices in 750 ml salted water for about 1 hour, until tender.
Strain the broth and keep it. Dice the meat small.
Melt the butter, stir in the flour, then whisk in the broth until creamy.
Season with salt, pepper and lemon juice, then add the meat.
Fill small ovenproof dishes, top with cheese, and bake at 180 °C for about 20 minutes until golden.
Serve: with a lemon wedge, toast, and Worcester sauce at the table.