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Rhenish Pork Pepper Stew | Tender Braised Classic
(0)
110 min
Under an hour
Knuspr-Küche
Rheinischer Schweinepfeffer ist ein traditioneller deutscher Schmortopf-Klassiker: Zart geschmortes Schweinefleisch in einer tiefwürzigen, samtigen Sauce mit Rotwein, Rinderfond, Nelken, Piment, feiner Apfelessignote und mit Aachener Printen eingedickt. Deftiges Soulfood für kühle Herbsttage.
Preparation method
Preparation
Pat the diced pork shoulder dry and season generously all over with table salt and black pepper. Peel the onions and cut into fine strips. Coarsely crumble the Aachen Kräuterprinten (or spiced gingerbread).
Searing & Braising
Heat the clarified butter in a heavy roasting pan or Dutch oven. Sear the pork cubes in batches over high heat until nicely browned on all sides (approx. 6–8 minutes), then remove and set aside briefly.
Slowly sauté the onion strips in the remaining fat over medium heat for about 8–10 minutes until soft and golden yellow. Deglaze with the dry red wine, thoroughly scraping up any browned bits from the bottom of the pot. Let the wine reduce by about half.
Chef's tip
Spice Tip: It is best to place the cloves and allspice berries in a spice bag or tea infuser so they can be easily removed before serving.
Rhenish Printen tradition: The Kräuterprinten give the sauce its distinctive Rhenish character – a wonderful harmony of festive spices, malty sweetness, and rich, savory braised depth.
110 min
Masterpiece
