WCC #25 - Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins
Lis of La Mia Cucina chose Crockpots, Dutch Ovens & Pressure Cookers for round 26 of Sara's Weekend Cookbook Challenge. Since one year I am a proud crockpot owner, but I have to admit, I use it not that often. Perhaps it's because slow cooking hasn't a great vogue, although there is a German speaking forum for crockpots, but no slow cooking cookbooks in German. I like the advantage, that a slow cooker can be left unattended, so that I can do something else. While the
was cooking, I was still sleeping - thanks to a timer - and had time for the hairdresser. When I was back, lunch could be served. It was delicious, the sweet fruits went well with the salty and smoky taste of the Kassler.
The recipe asked for Virginia Ham, needless to say that in Northern Germany I have no access to Virginia Ham. And I didn't find any whole bone-in ham that fit in my slow cooker. So I used Kassler, in this case from the neck of the pork. There are different cuts in America and Europe, so I don't know the right name for this cut.
Technorati Tags: food and drink, Weekend Cookbook Challenge, WCC, crockpot, slow cooker
Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins
was cooking, I was still sleeping - thanks to a timer - and had time for the hairdresser. When I was back, lunch could be served. It was delicious, the sweet fruits went well with the salty and smoky taste of the Kassler.
The recipe asked for Virginia Ham, needless to say that in Northern Germany I have no access to Virginia Ham. And I didn't find any whole bone-in ham that fit in my slow cooker. So I used Kassler, in this case from the neck of the pork. There are different cuts in America and Europe, so I don't know the right name for this cut.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins |
| Categories: | Slow Cooker, Crockpot |
| Yield: | 4 Servings |
Ingredients
| 1.8 | kg | Bone-in smoked pork neck | |
| 10 | Whole cloves | ||
| 1 | (567 g) can crushed pineapple, undrained | ||
| 1 | tablesp. | Cornstarch | |
| 1 | (510 g) jar pineapple-apricot preserves | ||
| 45 | grams | Dried sour cherries | |
| 45 | grams | Golden raisins or currants |
Source
| modified from: | |
| Lynn Alley. The Gourmet Slow Cooker, Volume II | |
| ISBN 1-54008-732-9 |
| Edited *RK* 03/22/2008 by | |
| Ulrike Westphal |
Directions
Mashed potatoes and green beans make a great accompaniment.
Stud the ham with the cloves, then place in the slow cooker.
Drain the pineapple juice into a bowl and add the cornstarch. Stir until thoroughly blended. Add the pineapple and preserves and mix well. Pour and spoon over the ham.
Cover and cook on low for 5 to 7 hours. Sprinkle on the cherries and raisins and continue to cook for I hour, until the meat is very tender.
Remove the ham from the sauce and allow to cool for about 15 minutes on a cutting board. Cut into slices and arrange on plates or a serving platter. Generously spoon the sauce over the meat and serve at once.
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ostwestwind - 2008/03/26 06:30
IMMB SHF
