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🍽️ Honey-glazed Kassler with sides

728 kcal · 30 min · 4 servings

Ingredients

• 800 g Kasseler (boneless, scored in a diamond pattern)
• 1 onion
• 2 tbsp ghee
• 150 ml vegetable broth (instant)
• 3 tbsp liquid honey
• 2 tbsp sweet-hot red chili sauce (ready-made product)
• salt
• pepper (from the mill)
• 150 g onions
• 2 garlic cloves
• 300 g red bell peppers
• 300 g green bell peppers
• 300 g tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 1 tsp paprika powder (sweet)
• sugar
• 800 g potatoes (waxy)
• 1 onion
• 4 tbsp nut oil
• 3 tbsp white wine vinegar
• 125 ml vegetable broth
• salt
• pepper (from the mill)
• sugar
• 2 stalks celery
• 0.5 bunch flat-leaf parsley
• 0.5 jar cornichons (drained weight approx. 100 g)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Peel the onion and cut it into coarse cubes.
3. 3. Heat the ghee in a casserole dish.
4. 4. Place the Kassler (cured pork loin) in the casserole.
5. 5. Distribute the onion cubes around the meat.
6. 6. Pour in the broth.
7. 7. Roast the meat in the preheated oven for about 40 minutes.
8. 8. Peel the onions for the Letscho vegetable dish and slice them into rings.
9. 9. Peel the garlic and mince it finely.
10. 10. Wash the bell peppers.
11. 11. Remove the stem and the inner core (seeds and white membranes) of the peppers.
12. 12. Cut the peppers into pieces.
13. 13. Blanch the tomatoes briefly with boiling water.
14. 14. Shock the tomatoes with cold water.
15. 15. Remove the skin of the tomatoes.
16. 16. Quarter the tomatoes and remove the core.
17. 17. Cut the tomatoes into wedges.
18. 18. Heat the oil in a pot.
19. 19. Sauté the onion rings and garlic in the oil.
20. 20. Remove the onions and garlic from the pot and set aside.
21. 21. Fry the pepper pieces in the remaining fat.
22. 22. Simmer the peppers, stirring occasionally, for 5 to 6 minutes.
23. 23. Add the tomatoes and the reserved onion-garlic mixture back into the pot.
24. 24. Deglaze the vegetables with vinegar.
25. 25. Remove the pot from the heat.
26. 26. Wash the potatoes.
27. 27. Cook the potatoes with their skin until tender.
28. 28. Peel the onion for the potato salad and dice it finely.
29. 29. Sauté the onion cubes in hot oil until translucent.
30. 30. Deglaze the onions with vinegar.
31. 31. Pour in the broth and heat the mixture.
32. 32. Season the liquid with salt, pepper, and sugar.
33. 33. Peel the cooked potatoes.
34. 34. Slice the potatoes.
35. 35. Pour the hot onion broth over the potato slices.
36. 36. Let the salad cool down covered.
37. 37. Clean the celery and wash it.
38. 38. Slice the celery into thin slices.
39. 39. Wash the parsley and chop the leaves finely.
40. 40. Drain the cornichons (small pickles).
41. 41. Slice the cornichons into thin rounds.
42. 42. Mix the celery, parsley, and cornichons with the potato salad.
43. 43. Keep the salad covered and cold until serving.
44. 44. Mix the honey with the chili sauce.
45. 45. Brush the roasted meat with the honey-chili mixture.
46. 46. Increase the oven temperature to 225 degrees Celsius.
47. 47. Roast the meat for another 15 minutes.
48. 48. Remove the Kassler from the oven to serve.
49. 49. Season the meat with salt and pepper to taste.
50. 50. Slice the meat.
51. 51. Serve the Kassler with the potato salad and the Letscho vegetable dish.

Nutrition per serving

• kcal: 728
• Protein: 52 g · Fett/Fat: 30 g · Carbs: 59 g