Smoked Pork from Oven with Green Beans
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 10 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 2 kg smoked pork (neck), streaky
- 3 vegetable onion (s)
- 4 garlic
- 1 chilli
- 1 pinch (s) sugar
- 100 g tomato paste
- 0.25 liter ¼ white wine, drier, optional
- 0.5 liter ½ meat broth
- pepper
- 4 juniper berries
- 4 carnation (s)
- 4 allspice
- 4 bay leaves
- 2 tablespoon olive oil for frying
For the beans:
- 800 g beans, reen, frozen
- 2 onions)
- 2 cloves garlic)
- 0.25 liter ¼ vegetable stock
- pepper
- nutmeg
- Savory
- 2 tablespoon olive oil for frying
Print Recipe
Pin Recipe Instructions
- For the smoked pork chop, finely chop the onions, chilli and garlic. Crush the spices, including the bay leaves, in a mortar and remove the remains from the bay leaves. Rinse the meat and pat dry.
- Heat the oil in a pan and sauté the onion, garlic and chilli. Add the sugar and tomato paste. Deglaze the vegetables with white wine and let the wine simmer a little. Then add the broth and the spices and bring to the boil. The spices make the sauce very intense at the end, but so they soak into the meat wonderfully. I don`t like it when the spices just slip past the sauce. This is how you get all the flavor.
- If the brew is too thickened, just add water. Put some stock in a baking dish. Place the meat in the baking dish and drizzle with the rest of the stock. Cover the meat in the oven for 2 hours at 200 degrees top and bottom heat.
- In the meantime, prepare the green beans. Dice the onions and garlic. Heat the olive oil in a saucepan and sauté the onions and garlic. Add the vegetable stock and spices. Bring everything to the boil and add the beans. Turn the beans over and simmer for 10 minutes. The beans can be added frozen.
- At the end of the cooking time, take the baking dish out of the oven and remove the meat. Mix the roast stock until smooth and season with pepper. There should be enough salt through the Kasseler. Put the sauce aside.
- Heat the beans for another 5 minutes and season with the spices. I like them firm to the bite and so they are perfect.
- The meat should be disintegrated, otherwise cut it into slices and serve with the beans and sauce.
- Butter potatoes or mashed potatoes go well with it.
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