{"id":4333,"date":"2012-09-15T18:53:29","date_gmt":"2012-09-15T18:53:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4333"},"modified":"2012-09-15T18:53:29","modified_gmt":"2012-09-15T18:53:29","slug":"gewurzte-rippchen-mit-pflaumensauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/","title":{"rendered":"Gew\u00fcrzte Rippchen mit Pflaumensauce"},"content":{"rendered":"

Zutaten<\/strong>
\nMarinade<\/em>
\n3 Knoblauchzehen
\n1 TL Salz
\n8 EL Sojasauce, hell
\n1 EL Honig
\nSchwarzer Pfeffer
\n1 EL Sesam\u00f6l, dunkel
\nFleisch<\/em>
\n8 Dicke Schweinerippchen a ca. 200 g
\nSauce<\/em>
\n6 EL Pflaumenmus
\n1 EL Weissweinessig
\n1 EL Zucker
\nCayennepfeffer
\n6 EL Tomatenketchup<\/p>\n

Zubereitung<\/strong>
\nDie Knoblauchzehen pellen und im M\u00f6rser mit dem Salz fein zerdr\u00fccken. 6 El Sojasauce, den Honig und Pfeffer daruntermischen, zuletzt das Soja\u00f6l unterr\u00fchren, so dass eine s\u00e4mige Paste entsteht. Die Rippchen mit der Paste einreiben und nebeneinander in die Saftpfanne legen. Im vorgeheizten Backofen auf de 2. Schiene von unten bei 180\u00b0C 30 Minuten braten. Dabei die Rippchen \u00f6fters mit ihrem Bratensaft betr\u00e4ufeln, damit sie nicht trocken werden. Die Rippchen wenden, 125 ml heisses Wasser zugiessen, Rippchen weitere 30 Minuten garen und dabei immer wieder mit Bratensaft betr\u00e4ufeln. Inzwischen das Pflaumenmus mit der restlichen Sojasauce, dem Essig, Zucher, Cayennepfeffer und Ketchup verr\u00fchren. Die Sauce kurz vor dem Servieren erhitzen und 5 Minuten leise k\u00f6cheln lassen. Die Rippchen in ihrem Bratensaft anrichten, die Pflaumensauce dazu servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Marinade 3 Knoblauchzehen 1 TL Salz 8 EL Sojasauce, hell 1 EL Honig Schwarzer Pfeffer 1 EL Sesam\u00f6l, dunkel Fleisch 8 Dicke Schweinerippchen a ca. 200 g Sauce 6 EL Pflaumenmus 1 EL Weissweinessig 1 EL Zucker Cayennepfeffer 6 EL Tomatenketchup Zubereitung Die Knoblauchzehen pellen und im M\u00f6rser mit dem Salz fein zerdr\u00fccken. 6 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,47],"tags":[594],"class_list":["post-4333","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinerippe","item-wrap"],"yoast_head":"\nGew\u00fcrzte Rippchen mit Pflaumensauce<\/title>\n<meta name=\"description\" content=\"- Gew\u00fcrzte Rippchen mit Pflaumensauce\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gew\u00fcrzte Rippchen mit Pflaumensauce\" \/>\n<meta property=\"og:description\" content=\"- Gew\u00fcrzte Rippchen mit Pflaumensauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-15T18:53:29+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gew\u00fcrzte Rippchen mit Pflaumensauce\",\"datePublished\":\"2012-09-15T18:53:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/\"},\"wordCount\":166,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schweinerippe\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/\",\"name\":\"Gew\u00fcrzte Rippchen mit Pflaumensauce\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-09-15T18:53:29+00:00\",\"description\":\"- Gew\u00fcrzte Rippchen mit Pflaumensauce\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/15\\\/gewurzte-rippchen-mit-pflaumensauce\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gew\u00fcrzte Rippchen mit Pflaumensauce\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gew\u00fcrzte Rippchen mit Pflaumensauce","description":"- Gew\u00fcrzte Rippchen mit Pflaumensauce","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/","og_locale":"de_DE","og_type":"article","og_title":"Gew\u00fcrzte Rippchen mit Pflaumensauce","og_description":"- Gew\u00fcrzte Rippchen mit Pflaumensauce","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-09-15T18:53:29+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gew\u00fcrzte Rippchen mit Pflaumensauce","datePublished":"2012-09-15T18:53:29+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/"},"wordCount":166,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Schweinerippe"],"articleSection":["Hauptgerichte","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/","name":"Gew\u00fcrzte Rippchen mit Pflaumensauce","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-09-15T18:53:29+00:00","description":"- Gew\u00fcrzte Rippchen mit Pflaumensauce","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/15\/gewurzte-rippchen-mit-pflaumensauce\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gew\u00fcrzte Rippchen mit Pflaumensauce"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-17T","jetpack-related-posts":[{"id":4416,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/honigrippchen-mit-ananas\/","url_meta":{"origin":4333,"position":0},"title":"Honigrippchen mit Ananas","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 1 kg Schweinerippchen Spareribs 3 EL Sojasauce, hell 3 EL Honig 3 EL Rotweinessig 3 EL Sakewein oder Sherry dry 2 EL Hoisin-Sauce oder Sojasauce, dunkel 2 EL Zucker 3 Knoblauchzehen Pfeffer 1 TL Rosenpaprika 1 Dose Ananasst\u00fccke, Abtropfgewicht 340 g 2 EL \u00d6l 3 Petersilienstengel (glatt) Zubereitung Rippchen\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2920,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/20\/chop-suey\/","url_meta":{"origin":4333,"position":1},"title":"Chop Suey","author":"Steffen","date":"20. Oktober 2011","format":false,"excerpt":"Zutaten Fleisch mit Marinade 250 g Geschnetzeltes vom Schwein 4 EL Sojasauce 1 EL St\u00e4rkemehl Zucker Pfeffer Salz 1 EL Zucker weiterhin 1 Zwiebel 1 Knoblauchzehe 1 Ananas 100 g Champignons 1 Dose Sojabohnenkeimlinge (kleine Dose) 4 EL Ananassaft 4 EL Essig 2 EL Ketchup Zubereitung Das Geschnetzelte in der\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":980,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/schweinefleisch-sus-sauer\/","url_meta":{"origin":4333,"position":2},"title":"Schweinefleisch s\u00fc\u00df-sauer","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 600 g Schweinefilet 4 EL helle Sojasauce 2 EL Oliven\u00f6l 1 Knoblauchzehe, fein gehackt 2 cm Ingwerwurzel, gesch\u00e4lt und in feine Streifen geschnitten 1 rote Paprikaschote, in feine Streifen geschnitten 160 g schwarze Bohnensauce Zubereitung: Fleisch in mundgerechte St\u00fccke schneiden und mit der Sojasauce betr\u00e4ufeln. Zugedeckt ca. 30 Minuten\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5780,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/23\/schweinerippchen-suess-sauer-tangcu-xiao-paigu\/","url_meta":{"origin":4333,"position":3},"title":"Schweinerippchen s\u00fc\u00df-sauer (Tangcu xiao paigu)","author":"Steffen","date":"23. Mai 2014","format":false,"excerpt":"Zutaten 1 kg Schweinerippchen 1 EL Sesamk\u00f6rner 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 150 g Zucker 50 ml dunkle Sojaso\u00dfe 100 ml Essig 50 ml Reiswein 1 TL Salz 100 ml Br\u00fche \u00d6l zum Frittieren Zubereitung Rippchen auseinanderschneiden, kurz in kochendem Wasser blanchieren. Ingwer in feine Streifen, Fr\u00fchlingszwiebeln in 3 cm\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4183,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mariniertes-schweinefleisch\/","url_meta":{"origin":4333,"position":4},"title":"Mariniertes Schweinefleisch","author":"Steffen","date":"17. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 7g Ingwer 1 Knoblauchzehen, gepresst 1 EL Ahornsirup 2\/3 EL Zuckerr\u00fcbensirup, dunkel 3 EL Sojasauce Schwarzer Pfeffer 2\/3 kg Schweinenacken o. Knochen 5 EL \u00d6l Fr\u00fchlingszwiebelstreifen zum Garnieren Zubereitung Ingwer sch\u00e4len, in kleine St\u00fccke schneiden und durch die Knoblauchpresse dr\u00fccken. Knoblauch, Ingwer, Ahornsirup und Sojasauce mit etwas Pfeffer verr\u00fchren.\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5446,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/28\/mariniertes-schweinefleisch-2\/","url_meta":{"origin":4333,"position":5},"title":"Mariniertes Schweinefleisch","author":"Steffen","date":"28. Dezember 2013","format":false,"excerpt":"Zutaten 10 g Ingwer 2 Knoblauchzehen, gepresst 2 EL Ahornsirup 1 EL Zuckerr\u00fcbensirup, dunkel 5 EL Sojasauce Schwarzer Pfeffer 1 kg Schweinenacken ohne Knochen 8 EL \u00d6l Fr\u00fchlingszwiebelstreifen zum Garnieren Zubereitung Ingwer sch\u00e4len, in kleine St\u00fccke schneiden und durch die Knoblauchpresse dr\u00fccken. Knoblauch, Ingwer, Ahornsirup und Sojasauce mit etwas Pfeffer\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4333"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4333\/revisions"}],"predecessor-version":[{"id":4334,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4333\/revisions\/4334"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}