German Loin Of Pork In Aspic Sulz Kotelett Food

EASTERN EUROPEAN KOTLETY

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

GERMAN LOIN OF PORK IN ASPIC (SULZ KOTELETT)

Steps:

• WIPE MEAT.
• SEASON WITH SALT.
• PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
• ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
• BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
• TEST WITH FORK AFTER FIRST HOUR.
• WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
• PLACE ON SERVING DISH.
• GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
• STRAIN STOCK; MEASURE.
• ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
• LET GELATIN SOFTEN.
• BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
• REHEAT TO BOILING; REMOVE FROM HEAT.
• LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
• POUR OVER MEAT.
• CHILL IN REFRIGERATOR.
• SERVES 4 OR MORE.
• LUCHOW’S GERMAN COOKBOOK.

GERMAN PORK ROAST

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)

Steps:

• Preheat oven to 350F.
• Place meat in medium size roasting pan with drip tray and insert a meat thermometer.
• Add 1/2 inch of water to bottom of pan.
• Insert cloves every square inch of the meat.
• Sprinkle top of meat with brown sugar.
• Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F.
• Uncover meat the last 30 minutes of cooking time.
• When meat is done, remove from pan and set aside in a warm place.
• Remove drip tray.
• Combine butter with flour; mix until smooth.
• Gradually add to drippings and cook stirring regularly, over medium heat until thickened (about three minutes).
• Gravy should be medium to thin consistency.
• Slice and serve meat with gravy and potato dumplings.