Switzerland | Stunggis

CLICK HERE FOR THE RECIPE I USED

I researched Switzerland right around the time I researched Sweden so my list of recipes heavily favored beef. I didn’t want to make another beef meal so I opted for Stungiss, which is a pork stew. Pork roasts were pretty reasonably priced at the store so I bought one and chopped it into stew-friendly chunks.

The cooking process is pretty much the same as beef stew, except with pork and, potentially, a different variety of veggies. The recipe calls for onions and “mixed vegetables” and then lists kohlrabi, leek, carrots, and savoy cabbage as options. I could not find kohlrabi or leek locally so I went with onions, carrots and cabbage. (And the potatoes listed in the recipe.)

It also called for “meat broth” and I opted to make pork broth from pork bouillon that I had left from a previous recipe. The store didn’t have fresh thyme and marjoram so I used dried, to taste.

I followed the directions in the recipe but let it simmer for a couple of hours (with the potatoes in) while I took care of things around the house. By the time I’d finished those things, the cabbage had mostly cooked down, the pork was wonderfully tender, and the stew had a really nice and rich broth.

I absolutely loved this, it is 100% comfort food and delicious. This would be excellent on a chilly day.

Would I make it again? Yes! And I plan to try it with different veggies depending on seasonal availability at the store.