{"id":796,"date":"2011-04-22T03:37:09","date_gmt":"2011-04-22T03:37:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=796"},"modified":"2011-04-22T03:37:09","modified_gmt":"2011-04-22T03:37:09","slug":"dreimal-gegartes-schweinefleisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/dreimal-gegartes-schweinefleisch\/","title":{"rendered":"Dreimal gegartes Schweinefleisch"},"content":{"rendered":"

Zutaten:<\/b>
\n800 g Schweinebauch am St\u00fcck
\n1 Stange Lauch
\n1 kleines St\u00fcck Ingwerwurzel
\n\u00d6l zum Frittieren
\n1 Ganzer Sternanis
\n1\/2 EL Maisst\u00e4rke
\nF\u00fcr die Sauce<\/em>
\n4-6 EL Sojasauce
\n1 EL Zucker
\n1 EL Reiswein
\n125 ml Kochbr\u00fche vom Schweinefleisch.<\/p>\n

\nZubereitung: <\/b>
\n1. In einem Grossen Topf reichlich Wasser zum Kochen bringen, den Schweinebauch einige Minuten in das kochende Wasser legen. Wieder herausnehmen und in einen Topf mit frischm kochendem Wasser legen; eine ganze Stange Lauch und den in d\u00fcnne Scheiben geschnittenen Ingwer zuf\u00fcgen. Zugedeckt 30-40 Minuten kochen
\n2. Saucenzutaten miteinander verr\u00fchren
\n3. Wenn das Fleisch durchgegart ist, leicht abk\u00fchlen lassen abtropfen und trockentupfen. \u00d6l 5cm hoch in den Wok giessen und auf 180 Grad erhitzen. Fleisch darin frittieren, bis es rundum sch\u00f6n braun ist.
\n4. Schweinebauch aus dem Wok nehmen und unter kaltem Wasser abschrecken. Sobald es soweit abgek\u00fchlt ist, dass man es anfassen kann, quer zur Faser in etwa 5 mm dicke Rechtecke schneiden.
\n5. Die Fleischscheiben mit der Fettseite nach unten in eine feuerfeste Form legen. Sternanis darauf legen und die Sauce angiessen, dass das Fleich gleichm\u00e4ssig benetzt wird.
\n6. Form in den D\u00e4mpftopf stellen. Bei Mittelhitze etwa 2 Stunden d\u00e4mpfen.
\n7. Form herausnehmen, abk\u00fchlen lassen und in den K\u00fchlschrank stellen, bis das Fett an der Oberfl\u00e4che erstarrt ist. Fettschicht abnehmen. Form nochmals in den D\u00e4mpftopf setzen und weitere 1-2 Stunden d\u00e4mpfen, bis der Schweinebauch ganz zart ist. Auf einer vorgew\u00e4rmten Platte anrichten.
\n8. Die S\u00e4fte, die beim D\u00e4mpfen ausgetreten sind, in einen Topf geben und mit der Maisst\u00e4rke, in etwas Wasser aufgel\u00f6st, binden. Die Sauce \u00fcber das Fleisch gie\u00dfen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 800 g Schweinebauch am St\u00fcck 1 Stange Lauch 1 kleines St\u00fcck Ingwerwurzel \u00d6l zum Frittieren 1 Ganzer Sternanis 1\/2 EL Maisst\u00e4rke F\u00fcr die Sauce 4-6 EL Sojasauce 1 EL Zucker 1 EL Reiswein 125 ml Kochbr\u00fche vom Schweinefleisch. Zubereitung: 1. In einem Grossen Topf reichlich Wasser zum Kochen bringen, den Schweinebauch einige Minuten in … <\/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_post_was_ever_published":false,"_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}},"categories":[5],"tags":[765],"class_list":["post-796","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-schwein","item-wrap"],"yoast_head":"\nDreimal gegartes 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vom Schwein","author":"Steffen","date":"26. 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":1018,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/gefullter-schweinebauch\/","url_meta":{"origin":796,"position":1},"title":"Gef\u00fcllter Schweinebauch","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 1500 g magerer Schweinebauch mit Schwarte 1 kleines Schweinefilet (350 g) 1\/2 TL K\u00fcmmel, gesto\u00dfen 1 geh\u00e4ufter TL Paprikapulver Knoblauchsalz Pfeffer Salz 2-3 zerriebene Wacholderbeeren 1\/4-1\/2 l Fleischbr\u00fche 1\/8 l dunkles Bier Zubereitung: Die Schwarte des Fleisches mit einem scharfen Messer in Karos schneiden. Die Innenseite des Fleisches sowie\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":3683,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/schweinefleisch-frit\/","url_meta":{"origin":796,"position":2},"title":"Schweinefleisch frittiert s\u00fc\u00df-sauer","author":"Steffen","date":"28. Januar 2012","format":false,"excerpt":"Zutaten150 ml Pflanzen\u00f6l; zum Fritieren 225 g Schweinefilet; in 1 cm gro\u00dfe W\u00fcrfel geschnitten 1 Zwiebel; in Scheiben geschnitten 1 Gr\u00fcne Paprikaschote; entkernt und in Streifen geschnitten 225 g Ananasst\u00fccke 1 kleine Karotte; in kleine Streifen geschnitten 25 g Bambussprossen aus der Dose; abgetropft, gesp\u00fclt, halbiert Teig125 Gramm Universalmehl 1\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":2435,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginen-mit-fischgeschmack\/","url_meta":{"origin":796,"position":3},"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":980,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/schweinefleisch-sus-sauer\/","url_meta":{"origin":796,"position":4},"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":4183,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mariniertes-schweinefleisch\/","url_meta":{"origin":796,"position":5},"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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/796","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=796"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":797,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/796\/revisions\/797"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}