Kassler Rippchen (Smoked Pork Loin, German Style)

May 11, 2023May 11, 20230 7

Authentic Kassler Rippchen recipe prepared German-style

Kassler Rippchen (Smoked Pork Loin, German Style)

by The Chefin Meat

Prep

10 min

Cook

180 min

Ready In

190 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

342

Sugar

Fat

13g

Kassler Rippchen is a traditional German dish that originated in the city of Berlin. It is made from smoked and cured pork loin that is seasoned with a variety of herbs and spices to enhance its natural flavor. This recipe adds a sweet and tangy element to the dish, making it a perfect main course for a family dinner or special occasion. Kassler Rippchen is often served with traditional German sides like sauerkraut, mashed potatoes, or spaetzle noodles.

Instructions

1.	Preheat the oven to 325°F.
2.	Score the pork loin in a criss-cross pattern, making sure not to cut too deep.
3.	Insert a clove into each of the intersection points of the criss-cross pattern.
4.	Mix together the brown sugar, melted butter, and flour until well combined.
5.	Brush the pork loin with the mixture, covering all sides.
6.	Place the pork loin onto a baking tray and bake for 2-3 hours, or until it reaches an internal temperature of 150-160°F.
7.	Allow the pork loin to rest for 10-15 minutes before carving and serving.

PROS

Smoked and cured for an authentic flavor, Kassler Rippchen is a classic German dish that is easy to prepare.

This recipe has a sweet and tangy flavor that enhances the natural taste of the pork loin.

CONS

Pork loin is a high-fat and high-calorie meat, so it should be enjoyed in moderation as part of a balanced diet.

This recipe calls for brown sugar, which can add extra calories and carbohydrates to the dish.

HEALTH & BENEFITS

Pork loin is high in protein, which can help build and repair muscle tissue in the body.
It is also a good source of iron, which is necessary for the formation of red blood cells and the transportation of oxygen throughout the body.

	3 -4 lbs smoked and cured pork loin
	20 whole cloves
	1/2 cup brown sugar
	1/2 cup melted butter
	1/2 cup flour