in Germany

braised pork

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Ingredients for 4 servings:

  • 1 kg roast pork
  • 1 tbsp clarified butter
  • 50 g bacon, diced
  • 2 onions
  • 2 tsp mustard
  • salt and pepper
  • 1 bay leaf
  • 750 ml water
  • 200 ml cream
  • 1 tbsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the frying fat with the ham cubes in a roasting pan, add the roast, and cook over medium heat until nicely browned on all sides. Peel the onions and brown them whole. After browning, season the meat with mustard, salt, and pepper, deglaze with water, add the bay leaf, and cover the roasting pan. Cover the pork roast and simmer over low heat for about 1 1/2 hours, turning occasionally. Remove the roast from the pan and keep warm; add water to the drippings if necessary. Mix the cream with the flour to thicken the sauce, and season to taste. After a short rest, thinly slice the roast across the grain. Serve with: pointed cabbage in mustard sauce and glazed potatoes.

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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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