Odenwald Gingerbread Pig
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork fillet (s)
- 1 tablespoon clarified butter
- 1 medium onion (s), diced
- 100 g inerbread, Odenwälder (see note)
- 50 ml apple cider, alternatively dry white wine
- 100 ml vegetable stock or poultry
- 200 g sweet cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the almonds from the Odenwälder Lebkuchen and eat them, dice the rest.
- Cut the meat into approx. 1 cm thick slices and fry in the fat. Remove and set aside.
- Sweat the diced onion in the pan. Add the diced gingerbread and fry as well. Deglaze with the apple cider.
- When the liquid has boiled down, add the stock and the cream. Reduce over medium heat until the sauce starts to thicken.
- Put the meat and meat juice back into the sauce and let it steep for a few minutes. Season to taste with salt and pepper.
- This goes well with Penne, for example.
- As part of a multi-course menu, the recipe is enough for 3-4 people.
- Note:
- Odenwald gingerbread can be replaced by simple printen, honey cake or Dutch breakfast cake.
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