Smoked pork, Kasseler Austrian style

This recipe is the only one I know that doesn’t need any additional spices or herbs, not even salt. It’s always working if you follow the instructions, it’s simple and perfect for cold winter days. The only important thing is to get the right meat. At the Butcher Salzberger you will get the right piece in the right quality. On Friday mornings you will find him on the market in Gröbenzell.

When preparing, it is important not to get nervous when a whole can of milk comes into the hot pan. Keep stirring and nothing bad will happen.

Ingredients

  • Smoked pork and the removed bone
  • 6 Onions
  • 1 can of coffee cream (evaporated milk) 340ml
  • Butteroil

Here we go

The ingreients are simple and not very much. A good chop of a hole, smoked and not cooked (raw) pork, onions and the can of coffee cream. In addition there is only some water.




Peel the onions and cut into small pieces. That’s all you have to do.


Use butter oil for frying. Do not overheat the onions. However, they may take color.


Remove the onions and increase the heat. Fry the roast well from all sides at high heat. Fry the bone piece somehow at the same time.


If the meat is ready add the onions and fry all together for a short while. Remove the bones.


Now the difficult part begins. Reduce the temperature. Make a cup of water and put the whole can of milk into the pan. Stir approx. for 2 minutes. Don’t stop stirring if you like your pan. Then add the water and continue stirring. After another 2-3 minutes it should be mixed well and it should only simmer lightly.


Reassemble the bone and place the lid. The roast should now boil gently for 1 hour. Repeat stirring and stir the roast from time to time.


Remove the roast after 1 hour and let it rest for a short time. This is the sauce and the roast after that time:



Cut the roast into slices and place them back in the sauce.


Of course you may enjoy it with bread dumplings and sauerkraut. The recipe for this will come soon:


And here the gallery. Click on a picture to see a high resolution.

2 Replies to “Smoked pork, Kasseler Austrian style”

Leave a Reply to Martin Cancel reply

Your email address will not be published. Required fields are marked *