Lilac Berry Relish to Kasseler

Name: Lilac Berry Relish to Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g detached pork chop; 7-10 Tbsp black pepper; 30 g clarified butter; 1 kg Lilac Berries; 3 (approx. 500 g) Apples; 1 plum-sized piece of fresh ginger; 1 Cinnamon stick; 7-10 Tbsp grated rind of 1/2 untreated lemon; 150-200 g Sugar; 4-5 Tbsp White wine vinegar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g detached pork chop
7-10 Tbsp black pepper
30 g clarified butter
1 kg Lilac Berries
3 (approx. 500 g) Apples
1 plum-sized piece of fresh ginger
1 Cinnamon stick
7-10 Tbsp grated rind of 1/2 untreated lemon
150-200 g Sugar
4-5 Tbsp White wine vinegar

Directions

1
Wash the Kasseler, dab dry and rub pepper all around. Heat clarified butter in a casserole dish and fry the smoked pork loin on all sides. Let it braise at medium heat for 45-50 minutes.
2
Meanwhile lilac berries, sort, wash, drain well and remove the stalks. Crush the berries slightly in the pot. Cover and cook for about 10 minutes, pass through a sieve and collect the pulp.
3
Wash and quarter the apples and remove the cores. Finely dice the apples. Peel and finely grate the ginger. Add 2/3 of the apples, cinnamon stick, ginger, lemon peel, 150 g sugar and 3 tablespoons vinegar to the fruit pulp and let it boil down to a thick mass while stirring constantly.
4
Add the rest of the apples. Season with remaining sugar and a little vinegar. Boil again briefly. Remove the cinnamon stick and let the relish cool down and serve with the cured pork loin.