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( Roast Smoked Loin Of Pork )
Kasseler Rippen
( Roast Smoked Loin Of Pork )
Ingredients
1 oz lard
3 oz coarsely chopped onions
4¼ oz coarsely chopped carrots
3½ to 4lb smoked loin of pork in one piece, with the backbone (chine) sawn through at ½ inch intervals, but left attached and tied to the loin in 2 or 3 places
4 whole juniper berries, coarsely crushed, using a mortar and pestle, or wrapped in a towel and crushed with a rolling pin
1½ pints cold water
1½ teaspoons cornflour slaked with 2½ teaspoons cold water
Details
Serves: 4
Method
Preheat the oven to Mark 4: 350°F. Melt the lard in a large, heavy frying pan over a moderate heat. Add the onions and carrots and cook over a moderate heat, stirring frequently for about 8 to 10 minutes, until the vegetables are soft and light brown. Scrape the entire contents of the pan into a heavy casserole or roasting tin just large enough to hold the pork comfortably, using a rubber spatula. Put the pork loin, fat side up, on top of the vegetables and strew the crushed juniper berries around the pork. Pour in the cold water and roast uncovered in the centre of the oven, basting occasionally with the cooking juices, for about 1½ hours, until the pork is golden brown. (If you prefer to use a meat thermometer, insert it into the pork loin before placing the loin in the casserole. Be sure the tip of the thermometer does not touch any bone. Roast the pork until the thermometer reaches a temperature of 175°F.)
Cut away the strings and carve the pork into ½ inch thick chops. Arrange the slices attractively in slightly overlapping layers on a large heated serving dish. Cover and set aside.
Strain the pan juices through a fine sieve placed over a bowl, pressing down hard on the vegetables with the back of the spoon to extract all the liquid. Skim as much fat as possible from the surface, then measure the juices. If there is more than ⅝ pint, boil briskly over a high heat until the juices are reduced to that amount; if there is less, add water. Bring the pan juices to the boil over a moderate heat in a small saucepan. Give the cornflour mixture a quick stir to recombine it and add it to the pan. Cook, stirring constantly, until the sauce clears and thickens slightly. Moisten the meat slices with a few spoonfuls of the sauce and serve the rest in a heated sauceboat.
Kasseler Rippen is often served on a mound of sauerkraut.
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