Schusterpfanne auf Köthener-Art
Schusterpfanne on Köthen style is a recipe with fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- 400 g cooking pear
- 600 g lean pork belly
- fat (for the roasting pan)
- Salt
- Pepper (freshly ground)
- 1 tbsp cumin seeds
- 1 tbsp freshly chopped mugwort
- 1 l meat broth
- 2 tbsp butter
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Peel and wash the potatoes and pears. Slice the potatoes into rounds. Quarter the pears, remove the cores, and cut them into bite-sized pieces. Cut the pork belly into about 1.5 cm cubes.
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2.
Layer half of the potato slices in a greased roasting pan like roof tiles, add half of the pork belly on top, season with salt and pepper, and spread the pear pieces over it. Layer the remaining pork belly and season with salt, pepper, cumin, and mugwort.
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3.
Finally layer the remaining potatoes, season with salt and pepper, and pour enough broth to almost cover everything. Cover and steam for 20-30 minutes on medium heat.
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4.
Place the roasting pan in the preheated oven and bake the potato‑pear skillet until golden brown. Just before finishing, brush with melted butter and serve immediately.
