Virginia Kasseler with sweet potatoes from the tray

Name: Virginia Kasseler with sweet potatoes from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg (approx. 8 pieces) larger potatoes, mainly mealy cooking; 1 kg Sweet potatoes / batates (approx. 6 pieces); 3 (approx. 500 g) large onions; 100 ml Oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 1.2 kg Kasselerkotelett on the bone; 60 g barbecue sauce; 2-3 TABLESPOONS demerara sugar; 1 TABLESPOON Whiskey; 7-10 Tbsp ground chili; 200 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg (approx. 8 pieces) larger potatoes, mainly mealy cooking
1 kg Sweet potatoes / batates (approx. 6 pieces)
3 (approx. 500 g) large onions
100 ml Oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
1.2 kg Kasselerkotelett on the bone
60 g barbecue sauce
2-3 TABLESPOONS demerara sugar
1 TABLESPOON Whiskey
7-10 Tbsp ground chili
200 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Wash potatoes and sweet potatoes thoroughly (scrub if necessary) and let them drain. Cut the sweet potatoes twice. Wash and halve the onions. Mix sweet potatoes, potatoes and onions with oil and spread on a fat pan. Season with coarse salt and pepper.
2
Wash the Kasseler, dab dry and place on a griddle. Place the fat pan in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) on the lower rail and place the smoked pork on the grid one rail above it in the oven. Fry for about 1 1/2 hours. Turn the vegetables halfway through the frying time. To coat, mix barbecue sauce, a tablespoon of brown sugar and whiskey and season with some chilli. 30 minutes before the end of the cooking time, spread the marinade thickly on the Kasseler. Sprinkle with one or two tablespoons of sugar. Ten minutes before the end of the cooking time, raise the temperature of the oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5). Fry meat until crispy (or possibly switch on the grill for a few minutes). Leave the finished pork loin to rest for ten minutes and let it cool down a little. Remove the pork loin from the bone and cut into slices.
3
Sprinkle with one or two tablespoons of sugar. Ten minutes before the end of the cooking time, raise the temperature of the oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5). Fry meat until crispy (or possibly switch on the grill for a few minutes). Leave the finished pork loin to rest for ten minutes and let it cool down a little. Remove the pork loin from the bone and cut into slices. Add oven vegetables with crème fraîche. Garnish with marjoram