Roast pork

Ingredients for 4 servings:

• 2 tbsp clarified butter
• 800 g smoked pork with bone, whole
• 2 large onions, brown
• 2 tbsp olive oil, best quality
• 1 stalk(s) leek
• 8 large chanterelles
• 4 carrots
• 180 g celery
• 700 ml red wine (e.g. Traluna Rosso)
• 2 tbsp oregano, dried
• 2 tbsp smoked paprika powder
• Himalayan salt, from the mill
• black pepper, freshly ground
• ¾ tube(s) tomato paste
• 800 ml beef stock (preferably homemade)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes

Kasseler with bone and lots of sauce

Peel the onions and slice into strips. Wash the leeks, halve them, and slice into strips. Trim the chanterelles, remove the stems, and quarter them. Peel the carrots, halve the thick ends, and slice them. Peel the celery and roughly dice it. Heat the clarified butter in a roasting pan and brown the onions and smoked pork until well browned all over. Then keep it warm on a plate. I cook it in a wood-fired oven, so I place the plate near the open oven. Now add the olive oil to the roasting pan and sear all the vegetables until well browned. They should take on a good browning. Then add the spices and mix well again. Then add the tomato paste and mix well, being careful not to overcook it, so it doesn’t taste bitter. Add the onions and deglaze with the red wine. Reduce almost completely and repeat this process twice. Then add the remaining red wine and the beef stock and mix well. Add the smoked pork to the roasting pan, cover, and bake in the oven at 200°C for a good hour. Then strain the sauce through a fine sieve. It’s important to press it thoroughly; this creates a wonderfully smooth sauce that doesn’t need to be thickened. If desired, thicken with a grated potato. Remove the meat from the bone and slice. Place one slice at a time on a warmed plate, add a piece of the bone, and drizzle with plenty of sauce. Mashed potatoes are delicious with this.