the following recipe does not come from any cookbook It is a recipe of Valais stew passed down through generations and comes from the Lötschental, but still tastes good.
Chop 2 onions and sauté them. Cut bacon into small cubes, add pork and hamma and sauté well with the onions. If possible, do not use any additional fat, it is sufficiently contained in the bacon and hamma.
Add coarsely chopped cabbage and tomatoes and fry well mixed for 2-3 minutes in the meat juice. Cut the remaining 2 onions into rings, add the plaetza, paradeis pulp and spices and mix. Steep for 2-3 min, then add 3/4 liters of Fendant and, adding water, cover the whole just. Finally stir in the crushed garlic cloves.
Cook the Valais stew in the closed saucepan. Approx. 1 to 1 1/2 hours Attention: the Valais stew must not be stirred during stewing.
Our tip: use a deliciously spicy bacon for a delicious touch!
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