Poached pork loin with zucchini and onion vegetables

Name: Poached pork loin with zucchini and onion vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g triggered casseler; 2 Bay leaves; 6 Peppercorns; 3 Cloves; 1 collar Basil; 250 g Schmand; 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Courgette; 3 Onions; 1 red chilli pepper; 2 TABLESPOONS Oil; 7-10 Tbsp colourful pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g triggered casseler
2 Bay leaves
6 Peppercorns
3 Cloves
1 collar Basil
250 g Schmand
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Courgette
3 Onions
1 red chilli pepper
2 TABLESPOONS Oil
7-10 Tbsp colourful pepper

Directions

1
Wash the smoked pork and boil it with 2 litres of water and the spices. Leave to simmer for 40 minutes at low heat. In the meantime, wash the basil and put some leaves aside for garnishing.
2
Chop the rest of the basil. Stir sour cream and milk until smooth. Season with salt and pepper, stir in chopped basil. Clean and wash the zucchini, halve lengthwise and cut into slices.
3
Peel onions and cut them into rings. Wash and halve the chilli, remove the seeds and cut into fine rings. Heat oil, fry zucchini and onions for 5 minutes. Season with salt and pepper.
4
Fold in the chili. Remove the cured pork loin from the stock, cut into slices and arrange on a plate with the vegetables. Garnish with remaining basil. Sprinkle pepper over the meat. Add extra sour cream.