Sour Braised Pork with Vinegar Cherries

Name: Sour Braised Pork with Vinegar Cherries (Sauer Seifleeschbrode mit Essich-Kaerrsche)
Cuisine: American
Ingredients: 1 cup (150 g) chopped onion; ⅔ cup (160 ml) liquid from Vinegar Cherries; ¼ cup (30 g) grated sapsago cheese; ⅓ cup (80 ml) Cherry Bounce; 5½ to 6 pounds (2.75 to 3 kg) center-cut pork loin

Sauer Seifleeschbrode mit Essich-Kaerrsche

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This sweet-and-sour dish takes advantage of the Motter recipe for Vinegar Cherries. If Cherry Bounce is not available, use plain rye whiskey as a substitute.

Ingredients

2 cups (400 g) Mrs. Motter’s Vinegar Cherries
1 cup (150

Europe
Americas
Germany
United States
Main course
Pennsylvania

Method

Preheat the oven to 300°F (150°C). Spread the cherries and onion over the bottom of a large roasting pan that has a tight-fitting lid. Add the liquid from the cherries, 1 cup (250 ml) of water, and the cherry bounce. Place a trivet or small rack in the cherry mixture so that the meat w