{"id":32820,"date":"2023-11-16T09:59:43","date_gmt":"2023-11-16T08:59:43","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=32820"},"modified":"2024-04-25T12:35:34","modified_gmt":"2024-04-25T10:35:34","slug":"braised-pork-in-parchment-paper","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/geschmortes-schweinefleisch-im-pergamentpapier\/","title":{"rendered":"Braised pork in parchment paper"},"content":{"rendered":"

You will need:<\/strong> Fireclay bricks \/ Celtic bowl<\/a> or Celtic pot \u00ae<\/a> \/ Celtic pot \u00ae Frying plate\/lid<\/a>
Top heat: <\/strong> approx. 200-220\u00b0C
Preheating: <\/strong>approx. 30 minutes
Working hours: <\/strong>20 minutes
Cooking time: <\/strong>ca.<\/strong> 2 hours


<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong> (for 6 persons)
<\/p>\n\n\n\n

<\/div>\n\n\n\n
    \n
  • 1 kg pork neck<\/li>\n\n\n\n
  • 3-4 cloves of garlic, sliced<\/li>\n\n\n\n
  • 3 medium-sized onions, finely chopped<\/li>\n\n\n\n
  • 2 tbsp parsley, finely chopped<\/li>\n\n\n\n
  • 2 tbsp olive oil<\/li>\n\n\n\n
  • Juice of \u00bd lemon<\/li>\n\n\n\n
  • Salt, pepper, oregano<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    In addition:<\/strong><\/strong><\/p>\n\n\n\n

      \n
    • 6 lemon slices<\/li>\n\n\n\n
    • Baking paper<\/li>\n\n\n\n
    • Kitchen twine<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n
      <\/div>\n\n\n\n

      Pat the pork dry and cut into 3-4 cm cubes.

      Place in a large bowl and season well with salt, pepper and oregano.

      Mix in all the other ingredients. Marinate in the fridge for at least 1 hour.

      Heat the Merklinger to approx. 200-220\u00b0C.

      After about 10 minutes, heat the Celtic dish directly on the fireclay bricks in the Merklinger.

      Cut the baking paper into 6 squares (30 x 30 cm).

      Divide the meat mixture into 6 portions and pile up in the middle of the baking paper squares.

      Place a slice of lemon on top of each.

      Fold the paper corners over the meat, tie them into small bags with kitchen twine and place on the hot Celtic dish.<\/p>\n\n\n\n

      Braise at 200-220\u00b0C for approx. 2 hours in the hot Merklinger.

      Serve the pork parcels on the hot Celtic dish.



      Tip:
      <\/strong>Freshly baked white bread from the Merklinger, potatoes, green beans wrapped in bacon or glazed carrots go very well as side dishes.

      Tip:
      <\/strong>Alternatively, you can braise the meat mixture in a Celtic pot with a lid. The hot lid can also be used to cook the side dishes.<\/p>","protected":false},"excerpt":{"rendered":"

      Du ben\u00f6tigst daf\u00fcr: Schamottsteine \/ Keltenschale oder Keltentopf \u00ae \/ Keltentopf \u00ae Bratplatte\/DeckelOberhitze: ca. 200-220\u00b0CVorheizen: ca. 30 MinutenArbeitszeit: 20 MinutenGarzeit: ca. 2 Stunden Zutaten (f\u00fcr 6 Personen) Au\u00dferdem: Schweinefleisch trocken tupfen und in 3-4 cm gro\u00dfe W\u00fcrfel schneiden. In eine gro\u00dfe Sch\u00fcssel geben und gut mit Salz, Pfeffer und Oregano w\u00fcrzen. Alle anderen Zutaten untermischen. […]<\/p>\n","protected":false},"featured_media":32822,"template":"","tags":[],"kochen":[89,83],"backen":[],"grillen":[],"ernaehrungsform":[101],"raeuchern":[],"class_list":["post-32820","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-anderes","kochen-fleisch","ernaehrungsform-glutenfrei"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/32820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/32822"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=32820"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=32820"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=32820"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=32820"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=32820"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=32820"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=32820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}