Smoked pork chop
Hint: The time for preparation is long, as it is a roast.
- 1,5 kg smoked pork chop - one piece (without bones)
- 1 onion (quarter the onion)
- salz, white pepper, paprika, eventually tabasco
- sauce thickener/gravy thickener
- enough space in the fridge
- (Not easy to describe:) there are pre-prepared sauces available that are similar to a bouillon cube, also cubical (e.g. in German they are called MaggiFix sauce-cubes)
(Prepare the following on the evening before the meal should be served)
Use your hands to put a lot white pepper and paprika around the whole meat/chop.
Put dripping in a roasting tin and heat it. If the dripping is melted put the meat/chop in the roasting tin an roast it for 4 minutes on every side (really every side!).
Now, brush the not covered side of the chop with mustard. Turn around the chop and brush the remaining parts with mustard, too. Again, roast it for 4 minutes on every side (really every side!).
Now, brush the not covered part of the chop with honey. Turn around the chop and brush the remaining parts with honey, too. Put the quartered onion in the roastin tin. All in all roast the chop for 15 to 20 minutes and turn it sometimes so that every side is roasted. The brew should become really dark (for the sauce). The crust of the chop should become dark as well.
Add half a liter of warm water and boil it (opened), but turn the chop in between. This should take approx. 10 minutes, untill the stuff begins to "scream" - when the water starts to evaporate.
Add 750 ml (three-quarter of a liter) warm water - the chop should be half-covered. Cover the roasting tin and boil it gently (not with full heat) for 40 minutes. Turn the chop in between 1 to 2 times and add water if neccessary.
Switch off the heat and leave the roasting tin to cool down. If it is cold enough put it in the fridge.
(Day of the meal)
Put the roasting tin on the heater and boil it up shortly. Take the roastin tin off the heater again and take out the chop. Put the chop on a cutting board and let it cool down.
Spill the brew through a filter/sieve and put it back on the heater. Add the above mentioned sauce-cube. If this cube is melted you can start to flavour the sauce if neccessary (salt, white pepper, paprika, tabasco). Thicken the sauce with sauce thickener/gravy thickener or use meal-in-water (take a cup and fill half of it with water add 2 tablespoonsful of meal and use a agitator/beater and merge the two matters). Cut the more or less cold chop into slices approx. fingerbreadth and put the slices back in the sauce. Keep everything warm. Taste it and flavour it neccessary.
This is best served with boiled potatoes and sauerkraut.