Poached Kasseler

Ingredients

Directions

1. 1

   Wash cured pork. Peel onion. Boil 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns in a large pot. Put the smoked pork in the water and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer

2. 2

   Clean or peel the soup vegetables. Cut celery into 2-3 pieces. Cut leek roughly into pieces. Add vegetables to the meat after about 30 minutes. Remove the cooked meat from the broth and put it in a cool place

3. 3

   Pour the stock through a fine sieve, put it in a cool place and use it for other purposes. Cooled pork loin is best kept cool overnight

4. 4

   For the herb sauce, wash the herbs, shake dry, pluck leaves from the stems and chop them. Cut chives into small rolls. Mix mayonnaise, yoghurt, milk and prepared herbs, except for something to sprinkle. Season to taste with salt and pepper

5. 5

   Cut the pork loin into slices as thin as possible, arrange on a plate and sprinkle with the remaining herbs. Add the sauce

6. 6

   With 10 people:

7. 7

   Waiting time approx. 12 hours