{"id":5107,"date":"2013-02-19T11:14:39","date_gmt":"2013-02-19T11:14:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5107"},"modified":"2013-02-19T11:14:39","modified_gmt":"2013-02-19T11:14:39","slug":"panierte-schweinebacken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/panierte-schweinebacken\/","title":{"rendered":"Panierte Schweinebacken"},"content":{"rendered":"

Zutaten<\/strong>
\nP\u00f6keln<\/em>
\n50 g P\u00f6kelsalz
\n1 Prise Zucker
\n1-2 Knoblauchzehen
\n5 Korianderk\u00f6rner
\n1 Prise Ganzer K\u00fcmmel
\n1-2 Angedr\u00fcckte Wacholderbeeren
\n1 Lorbeerblatt
\n2 Scheiben Frischer Ingwer
\n1 Streifen Unbehandelte Zitronenschale
\n4 Schweinebacken (ausgel\u00f6st)
\nSud<\/em>
\n1 M\u00f6hre
\n150 g Knollensellerie
\n1\/2 Zwiebel
\n1 Lorbeerblatt
\n2 Nelken
\n3\/4 l Gem\u00fcsebr\u00fche
\n2 Pimentk\u00f6rner
\nPanade<\/em>
\n2 Eier
\n40 g Doppelgriffiges Mehl
\nSalz und Pfeffer aus der M\u00fchle
\n150 g Frisch geriebenes Wei\u00dfbrot
\n\u00d6l, zum Braten<\/p>\n

Zubereitung<\/strong>
\nZum P\u00f6keln 1 Liter Wasser mit P\u00f6kelsalz und Zucker verr\u00fchren. Den Knoblauch sch\u00e4len und halbieren. Zusammen mit Korianderk\u00f6rnern, K\u00fcmmel, Wacholderbeeren, Lorbeerblatt, Ingwer und Zitronenschale zur P\u00f6kellake geben.
\nDie Schweinebacken von Sehnen und Fett befreien und in die P\u00f6kellake geben. Zugedeckt im K\u00fchlschrank maximal 30 Stunden p\u00f6keln.
\nF\u00fcr den Sud die M\u00f6hre sch\u00e4len und halbieren. Den Knollensellerie sch\u00e4len und waschen. Die Zwiebel sch\u00e4len und mit Lorbeerblatt und Nelken spicken. Die Gem\u00fcsebr\u00fche zusammen mit der M\u00f6hre, der gespickten Zwiebel, dem Sellerie und den Pimentk\u00f6rnern zum Sieden bringen.
\nDie Schweinebacken aus der Lake nehmen und gut abwaschen. In der Br\u00fche bei milder Hitze etwa 30 Minuten knapp unter dem Siedepunkt ziehen lassen, bis sie weich sind. Die Schweinebacken in der Br\u00fche abk\u00fchlen lassen, aus dem Sud nehmen und mit K\u00fcchenpapier leicht trocken tupfen.
\nF\u00fcr die Panade die Eier mit dem Mehl verquirlen und mit etwas Salz und Pfeffer w\u00fcrzen. Die Schweinebacken in 1\/2 bis 1 cm dicke Scheiben schneiden. Jede Scheibe zuerst in der Ei-Mehl-Mischung, dann in den Wei\u00dfbrotbr\u00f6seln wenden. Die panierten Schweinebackenscheiben in einer Pfanne bei mittlerer Hitze in reichlich \u00d6l goldbraun backen. Auf K\u00fcchenpapier abtropfen lassen und leicht salzen.
\nDie panierten Schweinebacken mit s\u00fc\u00dfsauren Kartoffel-Lauch-Gem\u00fcse (Extra Rezept) servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten P\u00f6keln 50 g P\u00f6kelsalz 1 Prise Zucker 1-2 Knoblauchzehen 5 Korianderk\u00f6rner 1 Prise Ganzer K\u00fcmmel 1-2 Angedr\u00fcckte Wacholderbeeren 1 Lorbeerblatt 2 Scheiben Frischer Ingwer 1 Streifen Unbehandelte Zitronenschale 4 Schweinebacken (ausgel\u00f6st) Sud 1 M\u00f6hre 150 g Knollensellerie 1\/2 Zwiebel 1 Lorbeerblatt 2 Nelken 3\/4 l Gem\u00fcsebr\u00fche 2 Pimentk\u00f6rner Panade 2 Eier 40 g Doppelgriffiges … <\/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":"","_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":[],"class_list":["post-5107","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","item-wrap"],"yoast_head":"\nPanierte Schweinebacken<\/title>\n<meta name=\"description\" content=\"- Panierte Schweinebacken\" \/>\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\/2013\/02\/19\/panierte-schweinebacken\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panierte Schweinebacken\" \/>\n<meta property=\"og:description\" content=\"- Panierte Schweinebacken\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/panierte-schweinebacken\/\" \/>\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=\"2013-02-19T11:14:39+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\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Panierte Schweinebacken\",\"datePublished\":\"2013-02-19T11:14:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/\"},\"wordCount\":289,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/\",\"name\":\"Panierte Schweinebacken\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-19T11:14:39+00:00\",\"description\":\"- Panierte Schweinebacken\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/19\\\/panierte-schweinebacken\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Panierte Schweinebacken\"}]},{\"@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 - 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Januar 2013","format":false,"excerpt":"Zutaten 400 g \u00a0Fleischknochen vom Kalb,\u00a0ger\u00f6stet [1] 1 l \u00a0Gefl\u00fcgelbr\u00fche 1500 g \u00a0Wammerl (Schweinebauch),\u00a0k\u00fcchenfertig, mit Schwarte 3 Weisse grosse Zwiebeln 1 Karotte 150 g \u00a0Knollensellerie 600 g \u00a0Kleine festkochende Kartoffeln 1 TL Puderzucker 1 EL Tomatenmark 250 ml Kr\u00e4ftiger Rotwein 1 EL \u00d6l 1 Kleines Lorbeerblatt 2 Knoblauchzehen, gesch\u00e4lt und\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":4953,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/frankischer-schweinebraten-mit-honig-thymiankruste\/","url_meta":{"origin":5107,"position":3},"title":"Fr\u00e4nkischer Schweinebraten mit Honig-Thymiankruste","author":"Steffen","date":"26. 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