Allegedly the German pork roast (Kasselerbraten) was named after the master butcher Cassel, who lived in Berlin in the 19th century. The special curing and smoking process gave the meat an individual flavour and made it keep for a long time. Unfortunately, there is no proof of this - but it still tastes good!
1 - 1 ½ kg pork (smoked, back or neck)
2 large onions
some clarified butter
500 ml meat broth
some red wine or malt beer as desired
Wash the pork loin at the beginning and pat dry.
Peel and chop the onions.
Put some clarified butter in a braising pan and fry the smoked pork loin on all sides until it is brown.
Then remove the meat.
Now fry the onion cubes in the pan until translucent and bring to the boil with stock.
You can also add some red wine or malt beer.
Finally, put a lid on the pan and let the smoked pork stew for about 2 hours, turning the meat from time to time.
The sauce can also be pureed with a hand blender at the end.
If necessary, season the sauce again and thicken it a little until the desired consistency is reached.
As a side dish, we recommend the classic variant: sauerkraut and potatoes.
Alternatively, the smoked pork loin can also be prepared in the oven at approx. 200 degrees for about 1.5 hours.
Tip: Approx. 15 minutes before the end of the baking time, cut the smoked pork loin in half and place slices of cheese in between.
The preparation of this variation is a bit more complex and should be planned with at least 2 hours. It is a good idea to prepare a larger quantity of pork loin directly for your personal stock. It tastes fantastic cold the next day, e.g. on a sandwich.