Ingredients with Measurements:
- 2 lbs pork roast
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp cornstarch
- 1 tbsp water
- For the Kartoffelgratin:
- 2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup grated Gruyere cheese
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Mandoline or sharp knife for slicing potatoes
- Baking dish
Step-by-step instructions:
- Preheat oven to 350°F.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add onions and garlic and cook until softened, about 5 minutes.
- Add caraway seeds, thyme, salt, and black pepper and stir to combine.
- Add pork roast and brown on all sides, about 5 minutes per side.
- Add beef broth and red wine to the pot and bring to a simmer.
- Cover the pot with a lid and transfer to the oven. Bake for 2 hours or until the pork is tender.
- Remove the pork from the pot and let it rest for 10 minutes before slicing.
- While the pork is resting, make the Kartoffelgratin:
- In a large bowl, whisk together heavy cream, milk, garlic, salt, and black pepper.
- Layer the sliced potatoes in a baking dish and pour the cream mixture over them.
- Sprinkle grated Gruyere cheese over the top.
- Bake in the oven for 45 minutes or until the potatoes are tender and the cheese is golden brown.
- In a small bowl, whisk together cornstarch and water to make a slurry.
- Remove the pot from the oven and place it on the stovetop over medium heat.
- Whisk the cornstarch slurry into the pot and cook until the sauce thickens, about 5 minutes.
- Slice the pork and serve with the sauce and Kartoffelgratin.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours 45 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 700
- Fat: 42g
- Carbohydrates: 39g
- Protein: 38g
- Sodium: 1300mg
- Sugar: 5g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- Red wine can be substituted with beef broth or chicken broth.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
Variations:
- Add sliced mushrooms to the pot with the onions and garlic for a richer flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter Kartoffelgratin.
- Add chopped fresh herbs such as rosemary or parsley to the cream mixture for added flavor.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute.
- Use a mandoline or sharp knife to slice the potatoes thinly and evenly.
- Cover the baking dish with foil for the first 30 minutes of baking to prevent the cheese from burning.
Storage instructions:
- Store leftover pork and Kartoffelgratin in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork in the microwave or oven until heated through.
- Reheat Kartoffelgratin in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Arrange sliced pork on a platter and spoon the sauce over the top.
- Serve Kartoffelgratin in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh parsley over the pork for added color and flavor.
- Top Kartoffelgratin with crispy bacon bits or fried onions.
Pairings:
- Serve with a side of sautéed green beans or roasted Brussels sprouts.
- Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Sautéed green beans
- Roasted Brussels sprouts
- Steamed asparagus
- Mixed green salad
Troubleshooting advice:
- If the pork is tough, it may need to cook for longer. Check it every 30 minutes until it is tender.
- If the sauce is too thin, whisk in more cornstarch slurry until it thickens to your liking.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mecklenburger Rippenbraten is a traditional German pork roast dish from the Mecklenburg region in northern Germany.
Flavor profiles:
- The pork is savory and tender with a rich sauce made from beef broth and red wine.
- The Kartoffelgratin is creamy and cheesy with a hint of garlic.
Serving suggestions:
- Serve with a side of sautéed green beans or roasted Brussels sprouts.
- Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
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Region: German