📝 About This Recipe
Kassler is a quintessential German masterpiece featuring cured and lightly smoked pork loin that delivers a perfect balance of salty, smoky, and savory notes. Originating in Berlin in the 19th century, this dish has become a staple of German comfort food, prized for its tender texture and vibrant pink hue. When braised slowly with aromatic root vegetables and a splash of crisp Riesling, the pork transforms into a melt-in-your-mouth delicacy that captures the heart of rustic European soul food.
🥗 Ingredients
The Pork
- 2.5 lbs Kassler (Smoked Pork Loin) (boneless or bone-in, center cut)
- 2 tablespoons Vegetable Oil (for searing)
The Braising Base
- 2 medium Yellow Onion (peeled and sliced into wedges)
- 2 large Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced into thick half-moons)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 pieces Garlic Cloves (smashed)
- 1 large Tart Apple (like Granny Smith) (cored and sliced into thick wedges)
Liquids and Aromatics
- 1 cup Dry German Riesling (or any dry white wine)
- 2 cups Beef or Vegetable Broth (low sodium preferred)
- 2 pieces Bay Leaves (dried)
- 5-6 pieces Juniper Berries (lightly crushed to release oils)
- 1 teaspoon Black Peppercorns (whole)
- 3 sprigs Fresh Thyme
The Finishing Touch
- 2 tablespoons Cold Butter (cubed, for the sauce)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Pat the Kassler pork loin dry with paper towels to ensure a good sear.
-
2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed oven-proof pot over medium-high heat.
-
3
Once the oil is shimmering, sear the pork loin on all sides until a golden-brown crust forms (about 3-4 minutes per side). Remove the meat and set aside on a plate.
-
4
Lower the heat to medium. Add the onions, carrots, celery, and leeks to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften and brown slightly.
-
5
Stir in the garlic and apple wedges, cooking for another 2 minutes until fragrant.
-
6
Deglaze the pot by pouring in the Riesling. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot.
-
7
Allow the wine to reduce by half, then add the beef broth, bay leaves, crushed juniper berries, peppercorns, and thyme sprigs.
-
8
Place the seared pork loin back into the pot. The liquid should come about halfway up the side of the meat. Bring to a gentle simmer on the stove.
-
9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
-
10
Braise for 45-60 minutes. Check the internal temperature after 45 minutes; it should reach 145°F (63°C). Do not overcook, as Kassler is already cured and can dry out quickly.
-
11
Remove the pot from the oven. Transfer the pork to a cutting board and tent loosely with foil to rest for 10 minutes.
-
12
Strain the braising liquid through a fine-mesh sieve into a small saucepan, discarding the solids (or keeping the carrots if you enjoy them as a side).
-
13
Simmer the liquid over medium heat for 5-8 minutes until it reduces slightly. Whisk in the cold butter cubes one at a time to create a glossy, rich jus.
-
14
Slice the pork loin into 1/2-inch thick steaks.
-
15
Arrange the slices on a warm platter, drizzle generously with the apple-Riesling jus, and garnish with fresh parsley.
💡 Chef's Tips
Because Kassler is cured, it is already quite salty; avoid adding extra salt to the braising liquid until you have tasted the finished sauce. Juniper berries are the secret to authentic German flavor; if you can't find them, a teaspoon of gin can provide a similar botanical note. For an even more tender result, you can cook the pork at a lower temperature (300°F) for a longer duration, but always use a meat thermometer to prevent drying. If your pork loin is very lean, consider draping a few slices of bacon over the top during the braise for added moisture and fat. Leftover Kassler makes incredible sandwiches the next day when sliced thin and served with spicy mustard on rye bread.
🍽️ Serving Suggestions
Serve alongside a generous portion of buttery Sauerkraut simmered with caraway seeds. Pair with 'Kartoffelklöße' (German potato dumplings) or creamy mashed potatoes to soak up the jus. A side of warm German potato salad with bacon vinaigrette provides a perfect acidic contrast. Enjoy with a chilled glass of the same dry Riesling used in the recipe or a malty German Märzen beer. Add a dollop of fresh horseradish cream on the side for a spicy kick that cuts through the smoke.