Kasseler with tomato-pumpkin vegetables

Name: Kasseler with tomato-pumpkin vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg detached pork chop; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 1 Pumpkin (Hokkaido; about 1 kg); 200 g Tomatoes; 1 chili pepper; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 TABLESPOON Mustard seeds; 2 Bay leaves; 7-10 Tbsp grated peel of 1 lime; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Laurel and chili

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg detached pork chop
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
1 Pumpkin (Hokkaido; about 1 kg)
200 g Tomatoes
1 chili pepper
7-10 Tbsp Salt
1 TEASPOON Sugar
1 TABLESPOON Mustard seeds
2 Bay leaves
7-10 Tbsp grated peel of 1 lime
4 TABLESPOONS Wine vinegar
7-10 Tbsp Laurel and chili

Directions

1
Wash the cured pork loin and pat dry. Heat clarified butter. Place the smoked pork loin on a deep fat pan, pour hot clarified butter over it and season with pepper. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 hour. In the meantime quarter the pumpkin and remove the seeds. Peel the pumpkin slices and cut the flesh into small pieces. Clean and wash the tomatoes, also cut into pieces.
2
Cut chili lengthwise, remove seeds and cut into fine rings. Arrange vegetables around the roast 20 minutes before the end of the cooking time. Season with salt, sugar, chilli, mustard seeds, bay leaf and lime peel. Deglaze with 250 ml water and vinegar. Cut the roast open and arrange with the vegetables. Serve garnished with laurel and chilli