Pork with Peach and Pickled Pepper
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 200 grams Celery root
- 250 milliliters white wine
- 2 centiliters Brandy
- 1 tsp chopped rosemary
- 2 bay leaves
- 1 ⅕ kilograms Smoked pork chop (boneless)
- 2 Tbsps clarified butter
- 150 grams Crème fraiche
- 2 Tbsps green pickled peppers
- salt
- freshly ground peppers
- 1 can Peaches (halved, 800 grams)
- 1 pkg Potato croquette (800 grams, frozen)
- mint (for garnish)
Preparation steps
For the marinade, peel the onion and garlic, and dice. Peel the celery and cut into thin strips. Mix the onion, garlic and the celery with the white wine, brandy, rosemary needles and bay leaves.
Mix the smoked pork in a bowl with the marinade and let marinate covered overnight in the refrigerator.
Remove the smoked pork from the marinade, pat dry and fry around in a Dutch oven in hot clarified butter.
Pour the marinade over the pork, cover the Dutch oven and simmer for about 60 minutes. Remove the pork from Dutch oven and keep warm.
For the sauce, strain the braising liquid from the Dutch oven through a sieve into a saucepan, stir in the creme fraiche and let simmer. Season with salt and pepper, and add the green pickled. Drain the peach halves and add to the sauce. Add about 3 tablespoons peach juice and season the sauce again.
Fry or bake the croquettes according to package directions. Cut the cooked pork into slices and serve with the sauce and the peach halves. Serve garnished with mint leaves. Serve with potato croquettes.
