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Kasseler Rib Spear Glazed with Pineapple and Raw Roasted

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Kasseler Rib Spear Glazed with Pineapple and Raw Roasted

The perfect kasseler rib spear glazed with pineapple and raw roasted recipe with a picture and simple step-by-step instructions.

  • 1 kg Kassel rib spear raw smoked
  • 1 Pineapple fresh
  • 400 g Potato
  • 4 tbsp Rapeseed oil
  • Salt
  • Pepper from the grinder
  • Aluminum foil
  1. Wrap smoked pork in aluminum foil, place on a baking sheet and cook for 70 minutes at 180 degrees. Cut the pineapple into 1 cm thick slices, remove the stalk. Unpack the smoked pork and cut between the bones, put 1/2 slice of pineapple in the spaces and bake in the oven for another 20 minutes. In the meantime, peel the potatoes and cut into thin slices. Heat the oil in a pan and fry the potato slices over a moderate heat with the lid closed until golden brown. Season to taste with salt and pepper. With a green salad.
Dinner
European
kasseler rib spear glazed with pineapple and raw roasted

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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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