Kasselerbraten

Name: Kasselerbraten
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 kg detached pork chop; 350 ml dry white wine; 5 TABLESPOONS clear honey; 10 black peppercorns; 3 Cloves; 1 collar Soup Greens; 2 medium-sized onions; 100 g Butter; 2 discs Toast; 100 g flaked almonds; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 knife tip Cinnamon; 1/2 bunch Thyme; 400 g frozen princess beans; 7-10 Tbsp a few sprigs of savory; 2-3 TABLESPOONS dark sauce thickener; 1 l oil for frying; 1 package (450 g) frozen croquettes; 1 large freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 kg detached pork chop
350 ml dry white wine
5 TABLESPOONS clear honey
10 black peppercorns
3 Cloves
1 collar Soup Greens
2 medium-sized onions
100 g Butter
2 discs Toast
100 g flaked almonds
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 knife tip Cinnamon
1/2 bunch Thyme
400 g frozen princess beans
7-10 Tbsp a few sprigs of savory
2-3 TABLESPOONS dark sauce thickener
1 l oil for frying
1 package (450 g) frozen croquettes
1 large freezer bag

Directions

1
Wash the cured pork loin and pat dry. Mix wine and 3 tablespoons of honey. Put the smoked pork in the freezer bag and add the wine. Add peppercorns and cloves and seal tightly, place in a bowl and chill overnight. Turn once in between. Clean, wash and peel the soup greens, cut into pieces. Peel and quarter 1 onion.
2
Drain the smoked pork loin and collect the stock. Put the smoked pork on the fat pan of the oven, spread the soup vegetables and onion around the roast. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. Fill up wine stock with water to 750 ml liquid. Gradually pour over the roast. Melt 50 g butter in a small saucepan, let it cool down a little. Crumble toast finely. Mix almond flakes, toast crumbs, butter, 2 tablespoons honey and egg yolk, season with salt, pepper and cinnamon. 15 minutes before the end of the cooking time, spread the almond mixture on the roast, press it on and finish cooking. Wash the thyme, dab dry, put something aside for garnishing. Finely chop the rest. Bring 125 ml water to the boil in a saucepan, add beans and savory, bring to the boil, cover and cook for about 5 minutes. Stir several times. Peel 1 onion and chop very finely. Drain the beans, let them drain.
3
Wash the thyme, dab dry, put something aside for garnishing. Finely chop the rest. Bring 125 ml water to the boil in a saucepan, add beans and savory, bring to the boil, cover and cook for about 5 minutes. Stir several times. Peel 1 onion and chop very finely. Drain the beans, let them drain. Remove the roast from the fat pan and keep warm. Pour frying stock through a sieve into a pot. Bring to the boil, stir in the sauce thickener and simmer for 1 minute. Season to taste with salt and pepper. Heat oil and fry croquettes until golden brown. Melt 50 g butter, fry onion and thyme in it, toss beans in it, season with salt and pepper. Serve roast with sauce, croquettes and beans. Garnish with thyme set aside
4
Pour frying stock through a sieve into a pot. Bring to the boil, stir in the sauce thickener and simmer for 1 minute. Season to taste with salt and pepper. Heat oil and fry croquettes until golden brown. Melt 50 g butter, fry onion and thyme in it, toss beans in it, season with salt and pepper. Serve roast with sauce, croquettes and beans. Garnish with thyme set aside