News article, 30. September 2021

Autumn hot-pot with pork shoulder and rye

Recipe of the month.

recipe by KBH Madhus

Ingredients

for 4

700 g diced pork shoulder
2 tsp oil
400g celeriac
4 banana shallots (150 g)
80 g split rye
1 litre stock
1 large spring cabbage
Bunch chives
20 g butter
2 cloves garlic
½ lemon
2 tbsp oil for frying
Salt
Pepper
1 kg potatoes

Pickled onions:
1 red onion (140 g)
1 apple (140 g)
1 dl cherry vinegar or other fruit vinegar
40 g sugar

Method

Cut the meat into cubes and pat dry.
Brown the meat in oil in a heavy bottomed pan.
Make sure that the pan is hot so that the meat fries and browns (not boils). Peel the celeriac and cut into cubes.
Peel the shallots and cut into quarters.
Add the celeriac and shallots to the meat.
Add the split rye and stock to cover.
Bring to the boil and simmer under cover for 40 mins until the rye is soft.

Boil the potatoes.

Peel the red onion and cut into thin wedges.
Cut the apple into quarters, remove the core and cut into thin slices.
Boil the vinegar and sugar together and add the onion and apple.
Allow to cool until serving.

Cut the spring cabbage into quarters and grill or fry in a dry pan.
Finally, add a knob of butter to the pan, squeeze over the lemon while the butter is sizzling.
Finely chop some chives and add to the cabbage.
Serve the hotpot at the table along with the cabbage and pickled onions.