Kasseler the Asian way

Name: Kasseler the Asian way
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg released Kasseler cutlet; 7-10 Tbsp Oil; 500 g Carrots; 1 collar Spring onions; 1 can(s) (446 ml) Pineapple; 1 TEASPOON clear broth (instant); 1 TABLESPOON Pineapple or apricot jam; 150 g Mongoose or soybean seedlings; 4-5 Tbsp Soy sauce; 7-10 Tbsp white pepper, salt

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg released Kasseler cutlet
7-10 Tbsp Oil
500 g Carrots
1 collar Spring onions
1 can(s) (446 ml) Pineapple
1 TEASPOON clear broth (instant)
1 TABLESPOON Pineapple or apricot jam
150 g Mongoose or soybean seedlings
4-5 Tbsp Soy sauce
7-10 Tbsp white pepper, salt

Directions

1
Wash the cured pork loin and pat dry. Fry in the oiled roaster in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see step 3) for approx. 1 hour open
2
2Peel or clean, wash and chop the vegetables. Drain the pineapple, collect the juice. Chop the pineapple
3
Dissolve the stock in a good 1/4 l hot water. After about 30 minutes, spread carrots, spring onions and pineapple around the meat. Add the stock little by little
4
Mix jam and 1 tablespoon pineapple juice. Coat the Kasseler approx. 15 minutes before the end of the frying time several times
5
Select the sprouts, wash them and add them to the vegetables shortly before the end of the frying time. Add soy sauce and 3-4 tbsp. pineapple juice. Season vegetables with pepper and salt if necessary. Arrange everything. Serve with rice (e.g. basmati)