House Kaiser

I bought meat for Christmas and, at the butcher's, I saw a piece with a little bone, next to the breast. It was well marbled, with a bit of sinew. It was clear to me that it was just right for homemade kaiser. I cut the meat, prepared everything with what I had on hand, and got to work. The recipe is not complicated, but it requires patience.

Quick Info

Total time: about 8-10 hours (including cooling and draining)
Preparation time: 20 minutes
Cooking time: 1-2 hours (depending on the meat)
Servings: 8-10, depending on how you slice it
Difficulty: medium
Recipe type: traditional dish, good for holidays or cold platters

Ingredients

800 g pork shoulder, with a little bone and sinew
250 ml red wine
250 ml water
2 bay leaves
2 teaspoons coarse salt (for pickling)
1/2 teaspoon pepper
2 heads of garlic
1 teaspoon salt for garlic sauce
1 teaspoon paprika (at the end)

Preparation method

1. Cut the piece of meat into 2-3 parts, depending on the size of the pot you will boil it in. It is important for it to fit well and lie as flat as possible.

2. Place the meat in the pot. Add the wine, water, bay leaves, salt, and pepper. The liquid should cover the meat almost completely.

3. Bring to a boil over low heat. Occasionally turn the meat to boil evenly. Let it boil until a fork easily pierces the meat. This can take between one and two hours, depending on the thickness of the piece. Do not rush the heat.

4. While the meat is boiling, clean and crush the garlic. Make a thick garlic sauce by rubbing the garlic with salt and adding a little water, just enough to bind well.

5. When the meat is ready, remove it from the liquid and let it drain a bit. Place the meat in a clean dish. Pour the garlic sauce over it, ensuring it covers everywhere. Let the meat sit in the garlic sauce for 5-6 hours. You can cover the dish, but it's not mandatory.

6. After a few hours, take the meat out of the garlic sauce and tie it with kitchen twine. Hang it by the window or in another cool place overnight to drain well.

7. When it is well drained, sprinkle paprika over the meat on all sides. It slices easily when completely cooled.

Why I make the recipe often

It's simple to make when I find the right meat. The taste is clean, and the kaiser keeps well for a few days in the fridge. It can be served on platters or in sandwiches. It has no preservatives, and I know exactly what goes into it.

Tips and variations

Tips
Do not rush the boiling. The meat needs to become tender, not fall apart or become too soft.
The garlic should be as fresh as possible for a strong flavor.
If the pot is small, cut the meat so it doesn't get crowded while boiling.
Do not skip the overnight draining phase. If it doesn't drain well, it may remain moist inside.

Substitutions
Red wine can be replaced with dry white wine if you have nothing else, but the final taste will be lighter.
Pepper can be used whole; it's not a problem if you don't have it ground.

Variations
If you like it spicier, you can sprinkle a little cayenne pepper or hot pepper along with the paprika.
For a different aroma, add a bit of thyme or rosemary to the boiling liquid.

Serving ideas
Slice thinly for cold platters.
It also works in sandwiches with dark bread.
It can be served alongside pickled cabbage salad or raw vegetables.

Frequently asked questions

1. What kind of meat should I use?
Pork shoulder with a little bone and fat works well, ideally with some sinew. Bacon can also be used, but it should have enough meat.

2. Can I use sweet wine?
I do not recommend it. Dry wine gives a good flavor without excessively sweetening the dish.

3. Do I have to let the meat drain overnight, or is a few hours enough?
It is best to let it sit overnight in the fridge to drain. If you're in a hurry, a minimum of 5-6 hours will do, but the taste and texture won't be the same.

4. What happens if I don't add paprika at the end?
It can be done without it, but paprika gives color and a slightly smoky note, even if the kaiser is not smoked.

5. Can I use regular salt instead of pickling salt?
Yes, but coarse pickling salt penetrates better and helps with preservation.

Nutritional values (estimate)

A 100 g serving has approximately:
- 330 kcal
- 27 g fat
- 23 g protein
- under 2 g carbohydrates

Values vary depending on how much fat remains after boiling and draining. It is a hearty recipe, typical for pork prepared this way.

Storage and reheating

It keeps well in the fridge, wrapped in paper or foil, for 4-5 days. I do not recommend freezing; the texture changes. It is not reheated; it is consumed cold, sliced thinly. If it dries out on the outside, cut off the layer on top before serving.

The piece of meat is cut into 2 or 3 parts (depending on the size of the pot you are boiling it in). It is placed in the pot. Add wine, water, bay leaves, salt, and pepper. It is simmered until a fork easily penetrates the meat. Meanwhile, peel and crush the garlic. A very concentrated garlic paste is made. When the meat is cooked, drain the wine it was boiled in and pour the garlic paste over it. Let it sit in the garlic paste for 5-6 hours, after which it is removed and allowed to drain. I tied it with string and hung it by the window until morning. Once well drained, sprinkle with paprika.

 Ingredients: 800 g pork shoulder meat, 250 ml red wine, 250 ml water, 2 bay leaves, 2 teaspoons coarse salt (for pickling), 1/2 teaspoon pepper, 2 heads of garlic, 1 teaspoon salt for garlic sauce.

 Tags:  house kaiser