Kassler Rippchen

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Bone-In Center Cut Pork Loin Roast
2.27 kg
Markon Idaho Potatoes, peeled & sliced in half lengthwise
3.40 kg
Kitchen Essentials Pomace Olive Oil
354 ml
Recipe Sweet & Sour Sauerkraut, warmed
2.27 kg
Recipe Ham Gravy, warmed
1.02 kg
Markon Fresh Italian Parsley, trimmed into sprigs
340 g

Preparation Instructions 
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Slice the pork loin widthwise into 113 g portions. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below. 2] Peel the potatoes. Slice in half lengthwise. Place in a pot of boiling salted water. Simmer 15-20 minutes over low heat or until tender. Do not overcook. Scoop potatoes from the water and place on a parchment-lined sheet pan. Refrigerate uncovered to cool. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below

To prepare à la carte:
Wash hands. 1] Ladle 15 ml of pomace oil onto a heated flat griddle. Place 2 potato halves, sliced-side down, on the griddle. Season to taste with salt and pepper. When the potatoes are golden-brown, place them on a metal baking pan, griddled-side up. Place in a 176°C convection oven. Cook until just warmed through.  CCP: Final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds. 2] Place 1 slice of pork loin on the griddle. Grill on 1 side until just warmed through. Place 120 g. of warmed sweet and sour sauerkraut at the top center of a warmed serving plate. Place a potato on each side of the sauerkraut. Ladle 22 ml of warmed gravy over each potato. Place the pork on the bottom half of a warmed serving plate. Place a parsley sprig on top of the sauerkraut.

24 12-oz. servings