day preparation process before it is roasted in the oven to perfection. With a crisp almost brittle crackling that has been known to have you salivating before even taking a bite, you have been warned! Under this crisp outer layer lies the most succulent pork you will ever taste. Moist to the point of almost melting in your mouth, the meat has a wonderful aroma and texture that is perfectly accompanied by the mashed potato or Rosti and Sauerkraut. Now, for those that have never eaten Sauerkraut the name does give a clue, a little sour and a lot of cabbage. The amazing thing is that sauerkraut may be an acquired taste if you were to eat it on its own but when eaten with potato and succulent pork the
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vinegar cuts through the rich and fatty taste to perfection. Do not just taste sauerkraut on its own and instantly dismiss it for being too sour, it is meant to be, just try it as suggested with a little pork and potato and the result will be sheer heaven. The dish of Sauerkraut (translation = Sour/Cabbage) comes from a medieval recipe in the days long before there was refrigeration when the winter green cabbage was abundant but once harvested would deteriorate rather quickly. The resourceful peasants and masters would pickle the cabbage in a concoction of herbs, spices and vinegars which preserved the cabbage for many months. It must have been a very similar story in Korea as Kim chi and sauerkraut
have similar pedigrees if not tastes!! (you see there is a German/Korean connection after all!!). The second most popular dish on the menu is the Giant Wienersnitzel and when we say Giant we mean it!! Very few people can eat this entirely on their own - in fact Wayne can only recall 2-3 people ever managing this feat of gastronomic endeavour, it is usually shared between two. This is a slice of pork Loin that is gently beaten ever thinner until you have an almost paper thin slither of the most tender meat that is then coated in breadcrumbs and then sautĂŠed over a gentle to medium heat until the meat is cooked to perfection and the breadcrumbs have turned a golden brown. Traditionally served with a squeeze of