Long braised kassler
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Possunniska, or kassler, is mouth-wateringly tender when stewed for a long time at a low temperature. The by-product of the roasting process is an excellent sauce.
Ingredients for 8 people
1 kg kassler 2 dl white wine 1 onion dried herbs such as rosemary, thyme, sage 2 cloves of garlic 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 1 tbsp.2 tbsp butter 1 tbsp wheat flour 1 tsp sugar
Open the kassler an hour before baking to room temperature. Trim off excess fat and membranes with a knife.
Oven to 125C. Take a cast iron pan with a good lämpö and place the kassler in it. The porker’s own fat is sufficient. Fry the meat all the way through. Salt and pepper well.
Choose a long baking dish, the bread is really good. The pan should be about the size of the meat. Place the baked kassler in it, rinse the pan with wine and pour the wine into the pan. Peel and chop my onion and add a generous amount of herbs. Break the garlic cloves into small pieces and throw them into the pan with the peel and paste.
Ideally, the pork neck should be covered with the broth. The liquid rises during the simmering process, so it is not a good idea to get it all the way to the surface. Spread the olive oil on the meat and place the foil over the meat to prevent it drying out.
Roast the kassler for 5-6 hours. You can cook the meat in water and make sure there is enough liquid. The instant version can be cooked at 150 degrees for about 3-4 minutes. hours, but the lower the temperature, the better the result.
Carefully remove the kassler (overcooked meat is really tender) into a foil wrap for a drip. Strain the stock into a saucepan and season. Boil the broth on high heat until the broth is thick and fluffy. Stir the butter and flour with a fork and when the reduction is ready, increase the size of the sauce. Taste the sauce. Season with salt and pepper and have myös sweetness.
Dice the braised kassler into thin slices and spoon the sauce over the meat.
kassler World Pork possunniska VHH
