Introduction: Sticky Kassler and Potato Cakes
We love German food but it's not always easy to come by.
I decided to have a go at recreating German Kassler (smoked pork loin) to see whether the family would approve.
I decided to serve with Potato Cakes and griddled asparagus.
Step 1: Prepare the Meat
Take a joint of cured, smoked pork loin. This one was 600g.
Unwrap and place in a baking dish with a couple of centimetres of water.
Melt a knob of butter and brush over the joint. You need enough for a good coating, I used about 20-30g (I didn't weigh it).
Sprinkle over about 1 tbsp of brown sugar and pat down.
Step 2: Bake
Cover the pork with foil and bake at 200 degrees celsius for 30 minutes.
Remove the foil and bake for a further 30 minutes.
If you have a meat thermometer, the internal temperature should be 165 degrees celsius.
Remove from oven and let the meat rest.
Step 3: Choose a Vegetable
I thought a bit of green veg would go well with this, but you can do whatever takes your fancy.
Blanch the asparagus for 3-4 minutes in a pan of boiling water.
Heat up a griddle pan with a little olive oil and add the asparagus spears.
Griddle until slightly charred.
Step 4: Serve
I served this with homemade potato
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