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Westphalian Pork Pepper Stew | Tenderly Braised in Pepper-Onion Sauce
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115 min
Masterpiece
Knuspr-Küche
Ein westfälischer Traditionsklassiker neu entdeckt: Zarter Schweinenacken schmort in einer aromatischen Sauce aus reichlich Zwiebeln, schwarzem Pfeffer, Piment und Lorbeer. Verfeinert mit Paniermehl zur perfekten Bindung, Zitronenabrieb und Kapern, serviert mit Salzkartoffeln und knackigen Gewürzgurken. Deftiges Soul Food für gemütliche Herbst- und Wintertage.
Ingredients
Preparation method
Preparation
Cut the pork neck into bite-sized cubes of about 3–4 cm. Peel the onions, halve them, and slice them into thin strips. Coarsely crush the allspice berries and cloves in a mortar so they can release their full aroma.
Searing and braising
Heat the clarified butter in a heavy casserole or Dutch oven over medium-high heat. Sear the meat cubes in batches vigorously on all sides so they develop rich browned flavors. Remove the meat and set aside briefly.
Add the onion strips to the remaining cooking fat in the pot. Reduce the heat slightly and gently sauté the onions, stirring occasionally, until they take on a lovely golden-brown color and release their sweet aroma.
Chef's tip
Typically Westphalian: Thickening the sauce with breadcrumbs instead of cornstarch is the hallmark of this traditional dish, giving the pepper sauce its characteristic, full-bodied flavor.
Like many traditional braised dishes, the pork pepper stew tastes even better when reheated the next day, once the pepper and onion flavors have completely infused.
110 min
Masterpiece
