Try this Kassler i Chili and Currysås recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (800g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sätt ugnen på 225 gr.
- Skiva kasslern tunt och lägg omlott i ugnsform.
- Finhacka tomaterna och blanda med övriga ingredienser utom den rivna osten. Häll över kasslern och toppa med den rivna osten.
- Gratinera i ca 20 minuter.
- Jag serverade blomkålsmos till.
Mastering the Sauce and Structure
Many cooks ruin this dish by dumping watery tomatoes directly onto the cured pork without seeding them first. Excess moisture breaks down the dairy emulsion during baking, turning a rich sauce into a watery broth. Slice the kassler thinly and overlap the pieces tightly to create a solid foundation in the baking dish. Finely chop the tomatoes and press out their liquid before mixing them with the garlic, tomato paste, creme fraiche, heavy cream, chili sauce, and curry powder. Spread this thick mixture evenly over the meat, then top with grated mozzarella. Bake the assembly at 225 degrees Celsius for approximately 20 minutes until the cheese turns golden brown and the edges bubble vigorously.
Freezing, Storage, and Reheating
Prepared casseroles handle the freezer exceptionally well if handled correctly. Wrap the unbaked dish tightly in plastic wrap and heavy-duty foil, storing it for up to three months. Thaw the dish completely in the refrigerator for 24 hours before baking to ensure the center reaches a safe temperature without burning the cheese topping. If reheating leftovers, cover the dish with foil and bake at 180 degrees Celsius for 15 minutes to warm the pork gently without toughening the protein. Avoid high microwave settings, which cause the dairy fats to separate and yield a grainy texture.
