Kasseler with apple vinaigrette

Name: Kasseler with apple vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 400 g released pork chop (piece); 3 TABLESPOONS Oil (e.g. rape seed oil); 1 small onion; 150 g Celeriac; 1 little apple (see tip); 1 knife tip Vegetable broth; 4 TABLESPOONS Wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1⁄2 Baguette

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

400 g released pork chop (piece)
3 TABLESPOONS Oil (e.g. rape seed oil)
1 small onion
150 g Celeriac
1 little apple (see tip)
1 knife tip Vegetable broth
4 TABLESPOONS Wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sugar
1⁄2 Baguette

Directions

1
Wash the cured pork loin and pat dry. Heat 1 tablespoon of oil in a flat roasting pan or in an ovenproof pan. Brown the meat in it all around for about 5 minutes. Continue to cook in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 15-20 minutes.
2
For the apple vinaigrette, peel the onion. Peel and wash the celery. Wash, quarter and core the apple. Dice everything finely.
3
Heat 2 tablespoons of oil in a frying pan. Fry the onion and celery cubes for about 4 minutes. Add apple cubes, 5 tbsp. water and stock. Bring to the boil again. Remove from heat and season with vinegar, mustard, pepper, a little salt and 1 pinch of sugar.
4
Cut baguette into slices and roast in a toaster if necessary. Cut meat into thin slices and arrange on a plate with the vinaigrette. Add the baguette.