Elsaesser Baeckerofen Recipe

Have you ever wanted to embark on a culinary adventure without leaving your kitchen? Let me take you on a delightful journey with this rustic pork casserole, where every layer of tender pork, crispy bacon, and savory potatoes tells a story of comfort and warmth, perfectly nestled in a melody of wine and aromatic herbs. Trust me, your taste buds are about to be serenaded!

Elsaesser Baeckerofen is a warm and tender dish reminding me of the mountains. Protected from the bitter wind howling down the valley, Elsaesser Baeckerofen is a dish of layered flavors, of roasted meats, of the compassionate Alsatian cuisine my friend Adelheid Fischer so wisely taught me to make.

A beloved dish in my heart, it is pretty straightforward to assemble and cook, using layers of simple materials—pork shoulder, smoked bacon, tender potatoes, garlic, and the dry white wine, like the wind, that needs to blow through the dish to lighten it.

Ingredients

• Pork Shoulder: Provides high-quality protein and essential vitamins, enhancing flavor.
• Smoked Bacon: Adds a rich, smoky flavor and provides protein and fats.
• Potatoes: A source of carbohydrates, potassium, and dietary fiber.
• Onions: Enhance umami and aroma, with antioxidants and vitamin C.
• Garlic: Offers a pungent, savory note with health benefits like immune support.
• Dry White Wine: Adds acidity and depth of flavor, balancing richness.

Ingredient Quantities

• 1 kg pork shoulder, cut into thick slices
• 200 g smoked bacon, cut into lardons
• 1 kg potatoes, peeled and sliced
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 bouquet garni (thyme, bay leaf, and parsley)
• 500 ml dry white wine
• 150 ml chicken stock
• Salt, to taste
• Black pepper, freshly ground, to taste
• 2 tablespoons vegetable oil

How to Make this

1. Set your oven to a temperature of 160°C (320°F) to warm it up.

2. In a large skillet, over medium-high heat, heat the vegetable oil. While that’s happening, take the pork shoulder, slice it, and then season the slices with salt and pepper. When the oil is hot, put the slices into the skillet and sear them until they’re browned on both sides. Remove and set aside the slices.

3. In the same skillet, add the lardoons of smoked bacon and cook until they are somewhat crisp. Remove from the skillet and set aside with the pork.

4. Use the fat left in the skillet to sauté the sliced onions til they’re starting to soften. Mince the garlic and add it when the onions are nearly done. Cook the mixture for another minute.

5. Place half of the sliced potatoes on the bottom of a large ovenproof casserole dish. Season with salt and pepper.

6. Cover the potatoes with an equal layer of the sautéed onions, garlic, and bacon. Follow with an equal layer of the browned pork slices. Add the bouquet garni.

7. Reiterate with the leftover tubers, bulbs, cured pork, and sun-dried tomatoes, ensuring to layer salt and pepper decently throughout the preparation.

8. When preparing the dish, you want to be sure that all of the ingredients have been thoroughly saturated. This means the dry stuff is no longer dry and the moist stuff is just the right amount of moist. This is how you do that. White wine and chicken stock are what you use.

9. Tightly cover the casserole dish with a lid or with aluminum foil. Place the dish in the preheated oven.

10. Bake for
2.5 to 3 hours, or until the potatoes and pork are tender. Before serving, remove the bouquet garni. Serve warm.

Equipment Needed

1. Oven
2. Large skillet
3. Kitchen knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Large ovenproof casserole dish with lid (or aluminum foil)
8. Tongs or spatula
9. Wooden spoon or spatula
10. Mixing bowls (optional)

FAQ

• Q: Can I use a different cut of meat instead of pork shoulder?A: Yes, you can use pork loin or pork belly, but remember that they might have different amounts of fat and might take a different amount of time to cook.
• Q: Is there an alternative to dry white wine?A: As a non-alcoholic alternative, you can use either chicken stock or apple juice; however, they will change the flavor somewhat.
• Q: Do I have to use a bouquet garni?A. If you don’t happen to have fresh herbs on hand, you can use dried ones instead. But keep in mind that you must remove them before serving. And don’t underestimate the flavor that a garni can impart; dried herbs just can’t match it. Flavoring with herbs is a good start. Flavoring with herbs is a good start. A next good step is flavoring with alliums.
• Q: Can I prepare this dish in advance?A: Without a doubt, Baeckerofen can be prepped a day in advance and tastes better as it sits, since the flavors develop and meld. Stash it in the fridge and reheat it gently before serving.
• Q: How do I ensure the potatoes cook evenly?A: Cut the potatoes into even slices and layer them in the dish as evenly as possible. To ensure even cooking, I try to have enough liquid in the dish so that the potatoes can bob around and fully submerge.
• Q: What side dishes pair well with Elsaesser Baeckerofen?A: Crusty bread is a good accompaniment with which to serve this dish; it can be used to soak up the juices. A simple salad of greens complements the dish nicely.

Elsaesser Baeckerofen Recipe Substitutions and Variations

One kilogram pork shoulder, cut into substantial, thick slices.
Replace it with 1 kg of beef chuck or lamb shoulder to alter the flavor profile.
Bacon, smoked, cut into lardons; 200 g.
For a lighter option, substitute 200 g of pancetta or turkey bacon.
500 ml dry white wine
Replace with 500 ml apple cider or chicken broth for an alcohol-free version.
1. 150 ml chicken stock
For a vegetarian option, use 150 ml vegetable stock instead.
Two tablespoons of vegetable oil.
Use 2 tablespoons of olive or canola oil in substitute.

Pro Tips

1. Marination for Flavor Before searing, marinate the pork slices in a bit of wine, garlic, salt, and pepper for at least an hour. This will enhance the flavor of the meat and integrate the wine taste more deeply into the dish.

2. Layering Technique As you layer the ingredients in the casserole dish, try adding a few extra herbs, such as rosemary or thyme sprigs, between layers for an additional depth of flavor.

3. Crisping Bacon After crisping the bacon lardons, drain them on a paper towel. This will remove excess grease and allow them to stay crispy in the casserole.

4. Check Liquid Levels Halfway through the baking time, check the moisture level in the casserole. If it looks a bit dry, add a little more chicken stock or wine to prevent the dish from drying out.

5. Resting Period Once done baking, allow the casserole to rest for about 10-15 minutes before serving. This resting period will help the flavors meld further and make serving easier, ensuring the portions hold together nicely.