Smoked pork fillet with zucchini cabbage and roasted potatoes
The smoked pork roast is complemented with zucchini cabbage seasoned with cumin, vinegar and sugar and sautéed potatoes with two types of onions. The meat is steamed, sliced and served with spicy vegetables.
Ingredients · Servings 4
- Zucchini cabbage:
- 600 g young zucchini
- 1 tablespoon lard (or oil)
- 1 onion
- 1/4 teaspoon whole cumin
- ground black pepper
- vinegar (to taste)
- granulated sugar (to taste)
- salt
- Roasted potatoes:
- 800 g boiled potatoes
- 1 small onion
- 1 red onion
- 1 tablespoon lard
- 1 handful of spring onion tops
- ground black pepper
- salt
- Further:
- 400 g smoked pork roast
- 4 pickles
- 4 loaded goat horns
- 4 sprigs of fresh basil
Method · 55 min
- Wash the zucchini and grate it coarsely, with the skin still on. Gently squeeze out the excess liquid from the grated zucchini. Peel the onion and chop finely. Rinse the basil.
- Heat the lard in a pot. Add the onion and sauté until translucent. Add the zucchini, cumin and ground black pepper, season with salt and simmer for about 15 minutes.
- Season the zucchini cabbage with vinegar and sugar. Simmer, stirring occasionally, for about 5–10 minutes, until the zucchini is tender and the excess liquid has evaporated. Finally, taste the cabbage and adjust the amount of salt, vinegar or sugar as needed.
- Meanwhile, peel both onions. Finely chop the spring onion and thinly slice the red onion. Cut the boiled potatoes into slices or smaller pieces. Rinse the tops of the spring onions and finely chop them.
- Heat the lard in a pan. Add the onion and sauté until translucent. Add the potatoes, season with salt and pepper and sauté for approximately 8–10 minutes, until lightly browned on the surface. Add the red onion towards the end and sauté for approximately 2 minutes more.
- While the potatoes are cooking, place the smoked pork roast in a steamer and steam for about 10 minutes. Then cut it into slices.
- Divide the courgette cabbage, sautéed potatoes and slices of smoked pork roast onto plates. Sprinkle the potatoes with spring onions and top each serving with pickled cucumber, pickled goat's horn and basil.
