Kassler with Herb Crust in Römertopf

Ingredients

• 1 kg smoked pork (Kassler)
• 2 onions
• 2 carrots
• 0.5 celery root
• 1 Tbsp clarified butter
• Salt
• black pepper (freshly ground)
• 4 juniper berries
• 3 bay leaves
• 150 g Herb Cream Cheese
• 80 g breadcrumbs
• 2 tbsp ground hazelnuts
• 1 tbsp milk

Instructions

1. 1.

   Soak a Römertopf in cold water.

2. 2.

   Wash and pat dry the pork. Peel and finely dice the onions, carrots, and celery root. Heat the clarified butter in a pan and sauté the vegetables, seasoning with salt and pepper. Stir in the juniper berries and bay leaves. Transfer the vegetable mixture to the drained Römertopf and place the pork on top. Seal with the lid, put into a cold oven, and bake at 220 °C (convection) for about 90 minutes.

3. 3.

   Mix the herb cream cheese with breadcrumbs, hazelnuts, and milk; season with salt and pepper. Remove the lid, spread the mixture over the pork, and brown for about 15 minutes. Slice and serve.