{"id":5778,"date":"2014-05-22T19:38:09","date_gmt":"2014-05-22T19:38:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5778"},"modified":"2014-02-08T19:45:43","modified_gmt":"2014-02-08T19:45:43","slug":"schweinefleisch-vindalo","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/","title":{"rendered":"Schweinefleisch Vindalo"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Schweinefleisch in mundgerechte St\u00fccke geteilt
\n2 EL Essig
\n1\/4 Tasse Wasser
\n2 cm frischer Ingwer gehackt
\n4 Knoblauchzehen gehackt
\n2 gr\u00fcne Chilies, entkernt und gehackt
\nSalz nach Geschmack
\n4 EL \u00d6l
\n2 TL Chilipulver \/Menge nach Geschmack
\n1\/2 TL Kreuzk\u00fcmmel-Samen
\n4 Knoblauchzehen
\n1\/2 TL Kurkuma-Pulver Gelbwurz
\n5 Pfefferk\u00f6rner
\n1 TL Koriander-Samen
\n2 Kardamom-Kapseln
\n2 cm Zimtstange<\/p>\n

Zubereitung<\/strong>
\nDie Gew\u00fcrzmischung wird mit dem Essig und Wasser vermischt, \u00fcber das Schweinefleisch gegeben und gut vermengt. Man l\u00e4sst das Fleisch f\u00fcr 4-12 Stunden darin ziehen. Nun wird das Fett erhitzt, der gehackte Ingwer, Knoblauch und der gr\u00fcne Chili darin glasig ged\u00fcnstet. Das Fleisch und die Marinade werden hinzu gegeben. Mit Salz abschmecken und langsam kochen, bis das Fleisch gar ist. Hei\u00df mit Reis servieren.
\nRechtzeitig planen! Das Fleisch muss 4-12 Stunden ziehen !<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Schweinefleisch in mundgerechte St\u00fccke geteilt 2 EL Essig 1\/4 Tasse Wasser 2 cm frischer Ingwer gehackt 4 Knoblauchzehen gehackt 2 gr\u00fcne Chilies, entkernt und gehackt Salz nach Geschmack 4 EL \u00d6l 2 TL Chilipulver \/Menge nach Geschmack 1\/2 TL Kreuzk\u00fcmmel-Samen 4 Knoblauchzehen 1\/2 TL Kurkuma-Pulver Gelbwurz 5 Pfefferk\u00f6rner 1 TL Koriander-Samen 2 … <\/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":[765],"class_list":["post-5778","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schwein","item-wrap"],"yoast_head":"\nSchweinefleisch Vindalo<\/title>\n<meta name=\"description\" content=\"- Schweinefleisch Vindalo\" \/>\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\/2014\/05\/22\/schweinefleisch-vindalo\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schweinefleisch Vindalo\" \/>\n<meta property=\"og:description\" content=\"- Schweinefleisch Vindalo\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/\" \/>\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=\"2014-05-22T19:38:09+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\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schweinefleisch Vindalo\",\"datePublished\":\"2014-05-22T19:38:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/\"},\"wordCount\":128,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schwein\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/\",\"name\":\"Schweinefleisch Vindalo\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-05-22T19:38:09+00:00\",\"description\":\"- Schweinefleisch Vindalo\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/22\\\/schweinefleisch-vindalo\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schweinefleisch Vindalo\"}]},{\"@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":"Schweinefleisch Vindalo","description":"- Schweinefleisch Vindalo","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\/2014\/05\/22\/schweinefleisch-vindalo\/","og_locale":"de_DE","og_type":"article","og_title":"Schweinefleisch Vindalo","og_description":"- Schweinefleisch Vindalo","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/","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":"2014-05-22T19:38:09+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\/2014\/05\/22\/schweinefleisch-vindalo\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Schweinefleisch Vindalo","datePublished":"2014-05-22T19:38:09+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/"},"wordCount":128,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Schwein"],"articleSection":["Hauptgerichte","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/","name":"Schweinefleisch Vindalo","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-05-22T19:38:09+00:00","description":"- Schweinefleisch Vindalo","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/22\/schweinefleisch-vindalo\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Schweinefleisch Vindalo"}]},{"@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-1vc","jetpack-related-posts":[{"id":2435,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginen-mit-fischgeschmack\/","url_meta":{"origin":5778,"position":0},"title":"Auberginen mit Fischgeschmack","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten 4 Auberginen \u00d6l zum Braten 1 TL Knoblauch, gehackt 1 EL Lauch oder Fr\u00fchlingszwiebeln, feingehackt 1 TL Ingwer, gehackt 133 g Schweinehackfleisch 1 EL Reiswein oder trockener Sherry 2 TL Zucker 2 EL Sojasauce 1 TL Essig 1 Priese Glutamat (evtl.) Zubereitung Auberginen waschen, Stiele entfernen. In Scheiben, dann\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":4525,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/27\/phat-priu-wan-susssaures-schweinefleisch\/","url_meta":{"origin":5778,"position":1},"title":"Phat Priu Wan (S\u00fcsssaures Schweinefleisch)","author":"Steffen","date":"27. Oktober 2012","format":false,"excerpt":"Zutaten 375 g Schweinefleisch 375 g Zuckererbsen 3 EL Pflanzen\u00f6l 4 Knoblauchzehen 375 g Scampi W\u00fcrzzutaten 3 EL Sojasauce 4 EL Wasser 2 EL Zucker 2 EL Essig 1\/2 TL Pfeffer 1\/2 TL Salz 1 Priese Monosodium Glutamat Zubereitung Fleisch in d\u00fcnne Scheiben schneiden, F\u00e4den von den Zuckererbsen entfernen, Knoblauch\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":4290,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln\/","url_meta":{"origin":5778,"position":2},"title":"Gebratene Glasnudeln","author":"Steffen","date":"8. September 2012","format":false,"excerpt":"Zutaten 200 g Glasnudeln 400 g Schweinefleisch 200 g Karotten 200 g Blumenkohl 50 g Chinesische Pilze 400 g Sojasprossen 4 mittlere Knoblauchzehen 4 EL Sojasosse 4 EL Fischsosse 4 EL Essig 2 TL Zucker 4 EL Chili in \u00d6l 1\/2 Tasse Pflanzen\u00f6l Zubereitung Die Glasnudeln in ca. 5 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":980,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/schweinefleisch-sus-sauer\/","url_meta":{"origin":5778,"position":3},"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":1427,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/schweinefleisch-maurisch-gewurzt\/","url_meta":{"origin":5778,"position":4},"title":"Schweinefleisch maurisch gew\u00fcrzt","author":"Steffen","date":"5. Mai 2011","format":false,"excerpt":"Zutaten 900Gramm Schweinefilet oder Kotelettst\u00fcck; entbeint 1 mittlere Zwiebel; feingew\u00fcrfelt 3 Knoblauchzehen; durchgepresst 3 EL Petersilie; feingehackt 1 EL Paprikapulver; vorzugsweise spanisches 1\/2 TL Chiliflocken 1\/2 TL Kreuzk\u00fcmmel; gemahlen 1\/2 TL Koriander; gemahlen 1\/2 TL Oregano; getrocknet 1\/4 TL Safranf\u00e4den; zerkr\u00fcmelt 4 EL Oliven\u00f6l 2 EL Rotweinessig 2 EL Sherry\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":47,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/saure-leber\/","url_meta":{"origin":5778,"position":5},"title":"Saure Leber","author":"Steffen","date":"6. April 2011","format":false,"excerpt":"Saure Leber 500 g Schweineleber in Scheiben1 Zwiebel (fein gehackt)1 Knoblauchzehe (fein gehackt)2 EL \u00d6l1\/2 TL Majoran (frisch gehackt)1,5 EL Rotweinessig (mehr oder weniger, nach Geschmack)200 ml Fleischbr\u00fche oder Kalbsfond1\/2 Bund PetersilieSalzPfeffer Die Leber in schmale, etwa 4 cm lange Streifen schneiden.Zwiebel und Knoblauch in heissem \u00d6l glasig d\u00fcnsten. Die\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5778","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=5778"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5778\/revisions"}],"predecessor-version":[{"id":5779,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5778\/revisions\/5779"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}