Köthener Schustertopp

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500 gr procureurlappen
zout, peper, kummel
1 kg aardappelen
1 kg stoofperen
suiker

Zet de Römertopf minstens 15 minuten in koud water.
Snijd het varkensvlees in dobbelstenen, doe die in de Römertopf en
bestrooi het vlees met peper, zout en kummel.
Schil de aardappelen en snijd ze dwars door.
Snijd de peren ongeschild in de lengte doormidden en haal het klokhuis
eruit.
Doe de aardappelen en de peren bij het vlees, strooi er zout en naar smaak
suiker over en giet er zoveel kokend water bij dat de Römertopf voor
de helft is gevuld.
Leg het deksel op de pot, zet hem in de koude oven, stel de oven in op
200°C en laat het gerecht ± 90 minuten stoven.
Haal dan het deksel van de pot en laat de pot nog 10 minuten in de oven
staan.