in Recipes

Kasseler in a Roman pot

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Ingredients for 5 servings:

  • 1 kg smoked pork (collar, with or without bone), raw
  • 2 tbsp honey
  • 10 carnations

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Soak a Roman pot in cold water according to the instructions. The pores of the pot must absorb the water. Wash the smoked pork, dry it, and place it in the Roman pot. Briefly pierce the surface of the smoked pork with a sharp knife and stud these spots with cloves. Close the pot and place it in a cold (!) oven. Roast the smoked pork at approximately 200°C for about 1.5 to 2 hours. No water, butter, or fat is needed. Once the roasting time is over, remove the cloves, brush the smoked pork with honey, and heat briefly until the honey has melted. Then serve. Tip: The smoked pork can also be roasted the day before and then simply reheated with the honey.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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