Glazed Kasselerbraten with colorful vegetables

Name: Glazed Kasselerbraten with colorful vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg detached pork chop in one piece; 800 g Pineapple; 500 g Carrots; 2 Federation spring onions (approx. 125 g each); 50 g Pineapple Jam; 50 g Honey; 1 TABLESPOON Lemon juice; 300 ml clear broth (instant); 4-5 Tbsp Soy sauce; 150 g Mung bean sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg detached pork chop in one piece
800 g Pineapple
500 g Carrots
2 Federation spring onions (approx. 125 g each)
50 g Pineapple Jam
50 g Honey
1 TABLESPOON Lemon juice
300 ml clear broth (instant)
4-5 Tbsp Soy sauce
150 g Mung bean sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime clean and quarter the pineapple.
2
Remove the hard stalk and peel quarters. Cut the flesh into pieces. Clean, peel and slice the carrots diagonally. Clean, wash and chop spring onions. Mix jam, honey and lemon juice and glaze the roast about 25 minutes before the end of the cooking time.
3
Add the vegetables to the fat pan. Gradually deglaze with broth and soy sauce and let it braise. In the meantime, wash the sprouts, blanch in boiling salted water for 2-3 minutes and drain.
4
Remove the roast and let it rest for a while. Fold the sprouts under the vegetables. Season everything with salt, pepper and soy sauce. Cut the roast into slices and arrange on a plate with the vegetables.