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Westphalian Pork Pepper Stew | Traditional Braised Stew
(0)
105 min
Masterpiece
Knuspr-Küche
Westfälischer Schweinepfeffer ist ein traditionsreicher Schmortopf aus dem Münsterland und Westfalen: Zarte Schweineschulter schmort sanft mit reichlich Zwiebeln, Piment, Gewürznelken und Lorbeerblättern. Abgerundet mit Kapern, frischem Zitronensaft und mit klassischem Paniermehl sämig gebunden – herrlich deftig zu Gewürzgurken und Salzkartoffeln.
Ingredients
Preparation method
Peel the onions and cut them into thin strips or half-rings. Pat the diced pork dry and season with a little salt and freshly ground black pepper.
Heat the clarified butter in a heavy braising pot. Sear the pork in batches over medium to high heat on all sides until nicely browned. Briefly remove the meat and set aside.
Add the sliced onions to the pot and gently sauté them in the cooking fat over medium heat for about 10 minutes until translucent and lightly browned, developing a rich, golden aroma.
Chef's tip
Traditional secret: The characteristic tang and freshness of Westphalian Schweinepfeffer comes from adding the lemon juice and capers right at the end – do not simmer them beforehand.
Perfect for making ahead: Like any traditional braised stew, Westphalian pork pepper stew tastes even better and more aromatic reheated the next day, once the peppery notes have thoroughly infused the sauce.
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