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Westphalian Funeral | Pork Belly with Pears & Horseradish
(0)
95 min
Masterpiece
Knuspr-Küche
Ein legendärer westfälischer Traditions-Eintopf: Zarter Schweinebauch wird mit festkochenden Kartoffeln und herbstlichen Birnen langsam geschmort. Das Geheimnis ist die fein abgerundete Sauce mit einer feinen Meerrettich-Note, die der süß-herzhaften Kombination eine unnachahmliche Frische verleiht.
Preparation method
Preparation
Pat the pork belly dry and cut into approx. 3–4 cm cubes. Peel the potatoes and cut into bite-sized pieces. Peel, quarter, core, and slice the pears into wedges. Peel and finely chop the onions. Wash the parsley, shake dry, and chop finely.
Cook meat & steam pears
In a large pot, place the diced pork belly pieces with the onions and bay leaves in the vegetable broth. Bring to a boil, season with 1 tsp salt and 1/2 tsp pepper, reduce the heat, and simmer gently covered over low heat for approx. 45 minutes.
After 45 minutes, add the diced potatoes and cook for another 15 minutes. Then place the pear wedges on top and let everything simmer gently for another 10–12 minutes until the pears are soft but still hold their shape.
Chef's tip
Firm cooking pears or firm dessert pears such as Alexander Lucas or Conference are best suited for this dish, as they do not fall apart when steamed.
Grated horseradish loses its heat and pungency when boiled. Therefore, always stir it into the creamy sauce at the very end using low residual heat.
Ingredients
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