Dutch oven recipe: This is how Asian lager meat from the “stew” succeeds.

The woman at the grill
From “Dopf”: Asian stock of meat

Everyone who is interested in cooking outdoors, ie cooking outdoors, is of course familiar with kettles and kettles. In recent years, another form of preparation has appeared in addition to grilling – “the Dutchman”, also called “Dopfen”. A cast iron pot, the Dutch oven, is powered by briquettes or the embers from the campfire. The most famous dish from Dopf (derived from the pot) is the meat in stock. So today we are going to look at an Asian variant.

The “normal” meat in stock

With the 0815 meat recipe, the cast iron stew is first laid out with breakfast bacon, ie it is thinly sliced. And then it’s time for the stocks: Spiced pork neck slices are interspersed with peppers and onions cut into rings. Note: It is always layered vertically. Finally, a BBQ sauce is poured over the contents and it is closed over the “stored” with the bacon (which is also laid out so that nothing burns). Put the lid on and off the briquettes – fired from above and below.

Basically the same, but different ingredients

Ingredients

2 kg pork neck, cut into slices
4 red onions
24 bacon strips
200 g oyster mushrooms
1 lime (juice from it)
800 ml coconut milk
2 sticks of lemongrass
80 g fresh ginger
1 jar of bamboo shoots (drained weight: 175 g)
2 hot chili peppers
1 bunch of coriander
1 jar mung bean sprouts (drained weight: 175 g)
6 tablespoons sesame oil
100 ml soy sauce

The Asian-style lager meat presented here is basically cooked in the same way as the original version. However, use different ingredients. Okay, we stick to the pork neck for the meat (although you can also replace it with, for example, chicken schnitzel). But when it comes to spices and vegetables, things are very Eastern: ingredients like ginger, coconut milk, lemongrass, bamboo shoots, chili and mung bean stalks underline this. And not only during the preparation, but also later in terms of taste.

What accessories are there with this dish?

Without any accessories, you could talk directly about a low-carb recipe. But this is certainly not for everyone. So rice, potatoes or, best of all, the famous Asian quick-cooked noodles are needed. All the side dishes mentioned are really quick and easy to prepare.

General information

Servings: 6
Preparation time: 20 minutes
Preparation time: 2 hours
Marinating time: 1 day

preparation

  • Dress a Dutch oven or roaster (with lid) with bacon.
  • Peel and finely chop the ginger, cut the lemongrass and chili pepper into fine rings and also finely chop the coriander. Mix with sesame oil and soak the meat overnight.
  • Place the marinated meat alternately with the onion (cut into rings), the soybean stalks, the oyster mushrooms and the bamboo shoots in the Dutch oven or roast.
  • Mix the coconut milk with lime juice and soy and pour over.
  • Seal the filling with bacon.
  • Bake at 160 degrees in the oven, in the gas grill or with briquettes in a Dutch oven, simmer for about 2 hours (with lid!).
  • Serve the meat in layers with rice or noodles.

Anja Auer is the editor-in-chief of the BBQ & Food magazine “Die Frau am Grill”. Most of the recipes succeed not only on the grill, but also on the stove and in the oven. If you want to know more about it, you can see the woman at the grill in action on YouTube or read her blog.

(This article was first published on Thursday, February 24, 2022.)

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