Smoked Pork with Kale
Ingredients
- Ingredients
- 1 kilogram Kale
- 2 onions
- 75 grams Bacon (cut into thin strips)
- 40 grams clarified butter
- 600 grams Smoked pork chop (boneless)
- 500 milliliters Beef broth (from the glass)
- 600 grams small potatoes
- 2 Tbsps butter
- 2 Tbsps sugar
- salt
- freshly ground peppers
- Sour cream
Preparation steps
Remove cabbage leaves from the stalk. Rinse leaves and blanch for 5 minutes in plenty of salted water. Drain, rinse with cold water and chop finely. Peel the onions and dice. In a large saucepan, heat butter, sauté onions and bacon and cabbage and stir. Pour in hot broth and cover for 1 1/2 hours. Cook over low heat for 30 minutes. Add the Kassler piece before the end of cooking.
Rinse the potatoes, cover in a pot with salted water and cook for about 20 minutes. Allow to cool slightly, drain, then peel and fry in a pan with hot butter. Season with salt, sprinkle with sugar and caramelize with stirring.
Add kale near the end of cooking and season with salt and pepper.
Cut smoked pork into slices and serve with cabbage and potatoes. Place on each a dollop of sour cream and serve.
