Roast Smoked Pork with Malt Beer
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Kasseler neck
- 1 large vegetable onion (s)
- 100 g bacon, diced
- 330 ml malt beer
- 1 liter beef broth
- some sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- I prepared the smoked pork roast the day before and let it steep overnight.
- Peel and roughly dice the onion. Wash off the smoked pork and pat dry. Preheat the oven to 180 ° C top / bottom heat.
- Fry the smoked pork pork with a little sunflower oil in a roasting pan. Remove from the roaster. Fry the diced bacon and onion in the roaster until they have turned their color. Put the piece of Kasseler back in the roaster and deglaze with malt beer. Then add the beef broth. The Kasseler should be half covered with liquid. Place the roaster with the lid in the preheated oven for approx. 2 hours.
- I made sauerkraut and homemade dumplings from raw potatoes, a poem! The meat was super tender and literally disintegrated, the taste is really great. The highlight is the malt beer, it gives the meat and the sauce a wonderful taste.
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