Pfeffer-Kasseler with carrot and shallots vegetables

Name: Pfeffer-Kasseler with carrot and shallots vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g detached pork chop; 500 g Carrots; 250 g Shallots or small onions; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS liquid honey; 2 TABLESPOONS Java peppercorn; 1 TABLESPOON Cornstarch; 7-10 Tbsp Herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g detached pork chop
500 g Carrots
250 g Shallots or small onions
1 TABLESPOON Butter or margarine
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS liquid honey
2 TABLESPOONS Java peppercorn
1 TABLESPOON Cornstarch
7-10 Tbsp Herbs

Directions

1
Place the smoked pork loin on the fat pan of the oven, add 1/2 litre of water. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 50 minutes. From time to time, pour over the roast stock. In the meantime, clean and peel the carrots, cut them in half lengthwise and cut them diagonally into medium-sized pieces. Peel the shallots. Heat the fat in a pot and melt the sugar in it. Add carrots and shallots and pour on 1/8 litre of water.
2
Simmer for about 10 minutes until the vegetables start to glaze. Season with salt and pepper. Remove the smoked pork loin from the oven, pour the frying stock through a sieve into a pot and bring to the boil. Brush the smoked pork with honey, sprinkle with pepper and glaze in a preheated oven (electric stove: 200 °C/ gas: level 3) for about 10 minutes. Stir cornflour with 2 tablespoons of water until smooth and thicken the stock. Cut open the smoked pork loin, arrange on plates with sauce and vegetables and garnish with herbs