Bondi Beach salad with Kasseler
easy
75 mins
75 mins
Ingredients
- 1.5 kg tripped chop of Kasseler
- 1 TABLESPOON clear soup
- 1 red chilli pepper
- 2-3 stem(s) Parsley
- 175 g mayonnaise
- 2-3 TABLESPOONS Brandy
- 4 TABLESPOONS Tomato ketchup
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 150 g Rocket
- 1 (approx. 400 g) Rocket salad
- 1 (approx. 375 g) Papaya
- 1/2 (approx. 600 g) Pineapple
- 4 TABLESPOONS Lime juice
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Chillies and coriander
Directions
- 1
Wash the smoked pork loin, pat dry and place on the oven pan. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Stir the stock into 1/2 litre hot water.
- 2
Pour broth over the cured pork bit by bit. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Wash parsley, shake dry and chop finely. Mix mayonnaise, brandy, ketchup and chili.
- 3
Season with salt, pepper and 1 pinch of sugar. Stir in parsley. Keep cocktail sauce cold. Clean and wash the rocket and salad and drain well. Cut salad into strips. Quarter papaya, remove seeds, peel and cut into pieces.
- 4
Peel the pineapple, cut it in half lengthwise, remove the hard stalk and cut the flesh into thin slices. Mix lime juice, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix rocket, salad, pineapple and papaya.
- 5
Fold in the lime vinaigrette. Remove the casserole from the oven and cut open. Serve the cured pork loin and salad with some cocktail sauce. Add the remaining cocktail sauce. Garnish with chilli and coriander.
Nutrition Facts
640 kcal
13 g
39 g
55 g
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