Köthener Schusterpfanne (pork with potatoes and pears)

Name: Köthener Schusterpfanne (pork with potatoes and pears)
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 4 servings
Ingredients: 800 g pork neck; 1 tsp salt; pepper to taste; 2 tbsp clarified butter; 2 piece onions; 400 ml meat stock; 2 piece bay leaves; 1 tsp dried marjoram; 800 g waxy potatoes; 4 piece firm pears; 1 tbsp sugar; 1 tbsp white wine vinegar; 2 tbsp chopped parsley

A German classic from Saxony-Anhalt: in Köthen in Anhalt, pork, potatoes and pears are layered on top of one another and braised slowly in the pot — by tradition a cobbler's dish. The meat turns completely tender, the potatoes soak up the savoury braising juices, and the pears add a fine sweet-sour note. Serves 4.

⏱

Cook time

115 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

730 kcal

Calories

41 g

Protein

38 g

Fat

54 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.90 · ~€2.00/serving

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Instructions

1
Cut the pork neck into cubes of about 3 cm, pat them dry and season them all over with salt and pepper.
2
Heat the clarified butter in a heavy casserole and brown the meat vigorously over high heat, working in batches.
3
Peel the onions, cut them into strips, add them to the meat and let them colour briefly, then deglaze everything with the meat stock.
4
Add the bay leaves and the marjoram, put on the lid and leave the meat to braise over low heat.
5
Peel the potatoes, cut them into thick slices, layer them on top of the meat and carry on cooking with the lid on.
6
Peel, quarter and core the pears, lay them on the potatoes sprinkled with sugar and finish cooking with the lid on until they are soft but still hold their shape.
7
Remove the bay leaves and season the juices sweet-sour with white wine vinegar, salt and pepper. The pork must be cooked right through by now and must no longer be pink inside.
8
Scatter the chopped parsley over the Schusterpfanne and serve it straight from the pot.