Summary

Ingredients

• 1.7 kg smoked pork chops with bones
• 5 large tomato (s)
• 250 g onion (s) or shallots
• 0.5 ½ cup oil, (rapeseed)
• 1 cup tomato ketchup
• 1 cup mustard, medium hot
• 1 cup honey, liquid
• 4 tablespoon soy sauce
• salt
• Black pepper

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Instructions

1. Water the Römertopf at the beginning of the preparation to avoid cracking / cracking.
2. Wash the smoked pork roast and place in the Römertopf. There should be space around the roast for the tomatoes and onions.
3. Now wash and quarter the tomatoes. Pulp (peel) the onions and quarter them as well. Spread the tomatoes and onions around the roast in the Römertopf.
4. Now for the sauce:
5. In the end you should have collected around 400ml. By cup I mean a small coffee cup that is filled to about 1cm below the rim.
6. Put the oil, tomato ketchup, mustard, honey and soy sauce in a bowl. Salt well. Pepper very vigorously. Mix all ingredients together until you have a homogeneous, light brown sauce. Pour this sauce over the roast and over the vegetables in the Römertopf. Close the Römertopf and place in the oven at approx. 180 degrees for two hours.
7. No turning, etc. is necessary during the two hours. If you want to take a look, you should make sure that the meat outside the liquid does not get too dark and the sauce may burn.
8. After the cooking time, take the roast out of the Roman pot, cut into suitable slices and keep warm.
9. Now grind the sauce with the overcooked onions and tomatoes in the Römertopf with a hand blender. If all goes well, the sauce should taste delicious without any further seasoning. Of course, it can now be refined to taste; with, for example, a dash of cream or creme fraiche.
10. We usually eat a big dollop of Pü with the Kasseler and the sauce. Here can be varied according to your preferences.