Wild Pork

Place the pork in boiling water. Add the bay leaf, black peppercorns, and 1 teaspoon of salt. Cover with a lid and simmer until the meat is tender.

Cut the bread into cubes and toast them in a dry skillet until they become croutons. Once browned, pour in the beer. Reduce the heat and stir gently, cooking while stirring until it forms a porridge-like consistency. Next, pour in 1-2 teaspoons of vinegar. If the bread-and-beer mash seems too dry, you can add 1-2 spoonfuls of broth.

Add the garlic and ginger to the meat. Cook the meat until it becomes soft. Once it is tender, remove it from the pot and also fish out all the spices from the broth.

Take our bread-and-beer mash and transfer it into the broth. Cook over medium heat so that the mixture dissolves to create a medieval-style sauce.

Slice the pork.

When the sauce has thickened, add about 1-2 tablespoons of honey (to taste).

Add a piece of lard or pork fat, and cook for another couple of minutes.