Best 2 Kassler Rippchen Smoked Pork Loin German Style Recipes
Kassler Rippchen, also known as smoked pork loin, is a German dish that is both flavorful and versatile. Originating from the city of Kassel, Germany, this dish is typically made with a pork loin that is cured, smoked, and seasoned. The result is a tender and juicy meat that can be enjoyed in a variety of ways. This article provides three delectable recipes that showcase the versatility of Kassler Rippchen. Whether you prefer a classic preparation, a hearty stew, or a refreshing salad, these recipes offer something for every palate.
**Recipe 1: Classic Kassler Rippchen**
This recipe presents the traditional method of preparing Kassler Rippchen. The pork loin is seared until golden brown and then braised in a flavorful broth made with onions, garlic, and spices. The result is a fall-off-the-bone tender meat that pairs perfectly with mashed potatoes and sauerkraut.
**Recipe 2: Kassler Rippchen Stew**
This hearty and comforting stew is perfect for a chilly evening. The Kassler Rippchen is combined with vegetables such as carrots, celery, and potatoes, and simmered in a rich broth. The addition of aromatic herbs and spices creates a delicious and satisfying dish that is sure to warm you up.
**Recipe 3: Kassler Rippchen Salad**
For a lighter and refreshing option, this salad combines tender Kassler Rippchen with a variety of fresh greens, crisp vegetables, and a tangy dressing. The smokiness of the pork loin adds a unique flavor to the salad, making it a perfect choice for a summer lunch or light dinner.
No matter which recipe you choose, Kassler Rippchen is a delicious and versatile dish that is sure to impress your family and friends. So gather your ingredients and let's get cooking!
KASSLER RIPPCHEN (SMOKED PORK LOIN, GERMAN STYLE)
A flavorful roast pork loin recipe cooked German fashion posted in response to a recipe request. Cooking time depends on the size of the roast.
Provided by Molly53
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
GERMAN KASSELER: A CURED AND SMOKED PORK LOIN
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Steps:
- Gather the ingredients.
- Stir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar. Refrigerate until completely cold.
- Prepare the loin by removing all but a thin layer of fat. We recommend a loin , not a rib roast (back ribs attached - common in commercial "Kasseler") for home processing.
- Place the loin in the brine and weight it down with a plate or other object to keep it submerged.
- Refrigerate for 48 hours.
- Remove the loin from the brine. Discard brine.
- Wash off the pork with cold water and pat dry. You may dry it in the refrigerator for up to a day (do not cover with any wrap).
- Prepare your smoker: Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat.
- Soak 2 cups (or so) wood chips (preferably alder for this project) in some water.
- Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Place the grill about a foot above that.
- Place the meat on the grill, cover and smoke 2 to 3 hours, until the internal temperature is 150 F or above. Add more wet chips as needed to keep the smoke up.
- You may choose to roast the brined meat instead, or if you are having trouble with the smoker just bring it inside and finish the cooking process in the oven. Heat the oven to 450 F and cook the meat for 10 minutes. Lower the temperature to 250 F and roast the meat for 2 to 3 hours, until the internal temperature reaches 150 F.
- Eat warm or cut and wrap. Refrigerate to 4 days or freeze for 2 to 3 months.
Nutrition Facts : Calories 547 kcal, Carbohydrate 29 g, Cholesterol 181 mg, Fiber 0 g, Protein 60 g, SaturatedFat 6 g, Sodium 17372 mg, Sugar 28 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
Tips:
- Choose a pork loin that is well-marbled, as this will help to keep the meat moist during cooking.
- If you don't have a smoker, you can also cook the pork loin in a Dutch oven or slow cooker.
- Be sure to keep an eye on the pork loin while it is cooking, as it can easily overcook.
- Serve the pork loin with your favorite sides, such as mashed potatoes, roasted vegetables, or sauerkraut.
Conclusion:
Kassler rippchen is a delicious and versatile dish that can be enjoyed in many different ways. Whether you choose to smoke it, bake it, or cook it in a slow cooker, you're sure to enjoy this traditional German dish. So next time you're looking for a new and exciting way to cook pork loin, be sure to give kassler rippchen a try.
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