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Recipes with smoked pork shoulder

3 recipes that use smoked pork shoulder, with photos, step-by-step instructions and cook times. The quickest, Bündner Gerstensuppe, takes 120 minutes. It is most often cooked with onion, carrot and leek.

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Bündner Gerstensuppe

Bündner Gerstensuppe is the soup of every mountain hut and ski restaurant in Graubünden, from Davos to Arosa: pearl barley simmered slowly with leek, carrot, celeriac and cabbage and a piece of smoked pork or air-dried beef until thick and creamy, finished with a splash of cream and chives. This version uses smoked pork shoulder (Rippli), so it contains pork. A common mistake is skipping the soak, so the barley takes far longer and the vegetables turn to mush. Chef's tip: soak the barley overnight and cook the smoked meat in the soup from the start; it seasons the broth. Smoked pork should be heated through to 71 °C.

120 minSwissSoups
by KrazyBadal 0 views

Berner Platte

The Berner Platte is Bern's great feast platter, said to celebrate the victory over the French at Neuenegg in 1798, and it is still served in the old taverns under the arcades of Bern's old town, especially in autumn and winter: a heap of smoked pork belly, smoked pork shoulder, tongue, beef, Bernese sausages and marrow bones, laid over sauerkraut, dried green beans and boiled potatoes. This dish contains pork. A common mistake is boiling everything together for the same time; the sausages split and the beef is still tough. Chef's tip: cook each meat for its own time in the same pot, adding the sausages only for the last 20 minutes at a gentle simmer. Whole pork cuts must reach 63 °C and sausages 71 °C.

180 minSwissMeatGluten free
by KrazyBadal 0 views

Potée lorraine

In Lorraine farmhouses around Nancy and the Vosges foothills, the potée simmered on the stove through winter and fed the household after a cold morning outside. It is a pork dish through and through: smoked pork shoulder, smoked belly and a garlic sausage gently poached with a whole green cabbage, carrots, turnips, leeks and white beans until the broth is smoky and the vegetables melt. The broth is ladled out first, sometimes over toasted bread, and the meat and vegetables follow with mustard and gherkins. Chef's tip: blanch the cabbage for five minutes before adding it to the pot, which takes away its sulphurous edge and keeps the broth sweet.

180 minFrenchMeat
by KrazyBadal 0 views

Goes well with smoked pork shoulder