Smoked pork with green sauce

Ingredients for 2 servings:

• 1 onion(s)
• 500 g boneless smoked pork neck
• 25 g clarified butter
• 1 pinch of herb pepper
• 500 ml apple juice
• 1 tbsp mustard, hot
• 1 tbsp maple syrup
• 3 eggs, hard-boiled
• 1 pinch of herbal salt
• 1 pinch of sugar
• 1 bunch of herbs for Frankfurt sauce
• 200 g sour cream
• 150 g crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Tender smoked pork braised in apple juice, with traditional Frankfurt green sauce

Preheat oven to 160°C (fan/convection oven). Peel and dice the onion. Pat the smoked pork dry. Heat the clarified butter in a roasting pan and brown the meat all over. Add the onions, fry briefly, and season with herb pepper. Pour in the apple juice and bring to a boil. Cover and simmer for one hour. Mix the mustard with the maple syrup and brush the meat with it. Cook uncovered for another 30 minutes. Rinse the hard-boiled eggs, peel and chop them. Chop the herbs, setting aside 1 tablespoon, and puree the rest with sour cream. Mix the eggs and crème fraîche into the sauce. Season with herb salt, herb pepper, and sugar. Sprinkle the remaining herbs over the meat. Remove the smoked pork from the oven and let it rest briefly. Then slice it. Serve with the green sauce and drizzle with about two tablespoons of the broth over the meat. Serve with boiled or unboiled potatoes. Tip: You can also use cider instead of apple juice. This dish also tastes great cold. Cut the meat into thin slices and serve with the green sauce and a slice of bread or baguette.