Locally reared pork with root vegetables and potatoes | Beef and Pork | DW | 15.03.2011
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Beef and Pork

Locally reared pork with root vegetables and potatoes

This recipe comes to us courtesy of Peter Hampl from the Westin Grand Hotel in Berlin



1 kg pork belly

0,8 kg filet of pork

1 bunch of root vegetables

300g potatoes

1 small pointed cabbage

0.5 liter of veal stock

3 pieces of sage

2 carrots

1 stick of celery

4 shallots

0.3 liter rape seed oil


1 bunches of thyme

1 piece of garlic

0.1 liter of cream

0.1 liter of balsamic vinegar

Salt, freshly ground white pepper, cumin, sugar, nutmeg.


- Season the pork belly with salt, pepper and a little cumin. Fry for a short time. Cut the vegetables into cubes and add the celery and shallots. Roast the vegetables and add the veal stock.

- place in an oven for about an hour-and-a-half at 130 degrees Celsius.

- cut the pork filet into medallions.

- peel the radishes and then use a scoop to from small balls or dice.

- wash the potatoes and remove small pieces with scoop or dice.

- place the small pieces of potato and radish (or other root vegetables) in salted water and cook until just firm.

- remove the external leaves of the cabbage and cut into eighths. Sautee the cut cabbage with salt, pepper, sugar and balsamic vinegar for about 10 minutes.

- when the pork belly has finished braising place under a grill and heat until the crust is crispy, then cut into portions.

- fry the pork medallions with salt and pepper in a little oil.

- Cut the shallots into small pieces and cook in oil until colorless. Add the small pieces of potato and radish. Stir in the cream and cook a little with pepper, salt and grated nutmeg. Then arrange everything on a plate. Bon appetit.

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