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Exotic from the grill: Asian layered meat from the Dutch Oven

2020-05-18T13:53:43.945Z


The barbecue season is still young, but you long for a change? Try the Dutch Oven and conjure up a braised dish that has a lot of flavor.


The barbecue season is still young, but you long for a change? Try the Dutch Oven and conjure up a braised dish that has a lot of flavor.

  • When grilling, the food does not have to land directly on the grill.
  • The Dutch Oven * is used more and more.
  • This Asian layered meat is a welcome change from the "normal" grilled food.

Anyone who is interested in outdoor cooking, i.e. the preparation of meals under the open sky, is of course familiar with gas and kettle grills. In recent years, however, another form of preparation besides grilling has emerged. And that is the "Dutchen". Also called "doping". Here, a cast iron pot, the Dutch Oven , is operated on briquettes or the campfire embers. The most famous dish from the pot (derived from pot) is the layered meat. So today we're going to take a look at an Asian variation.

The "normal" layered meat

With the 0815 layered meat recipe, the cast iron pot with breakfast bacon is first laid out  - i.e. the thinly sliced ​​slices of it. And then it goes to layering: Spiced pork neck slices alternate with peppers and onions cut into rings. Attention: It is always layered vertically . Finally there is a BBQ sauce over the contents and it is sealed with the breakfast bacon (which is also designed so that nothing burns ) over the "layered". Lid on and off onto the briquettes - fired from above and below.

The same principle, but different ingredients

The Asian style layered meat presented here is prepared in principle just like the original variant. However, using other ingredients . OK, we stick to the pork neck with the meat (which could also be replaced with poultry cutlets, for example ). But when it comes to spices and vegetables, things are already going very far in the Far East: ingredients such as ginger, coconut milk, lemon grass, bamboo shoots, chilies or mung bean seedlings underline this. And not only in the preparation, but also later in the taste.

What side dishes are there with this dish?

So without any side dishes you could speak directly of a low-carb recipe . But this is certainly not for everyone. So rice, potatoes or, best of all , the famous Asian quick-cooking noodles are needed. All the side dishes mentioned are really prepared shortly and with little effort.

Recipe for Asian layered meat from the Dutch Oven

Servings: 6
Preparation time: 20 minutes
Preparation time: 2 hours
Marinating time: 1 day

Asian layered meat from the Dutch Oven: ingredients

  • 2 kg pork neck sliced
  • 4 red onions
  • 24 bacon strips
  • 200 g oyster plice
  • 1 lime (juice thereof)
  • 800 ml coconut milk *
  • 2 sticks of lemongrass
  • 80 g fresh ginger
  • 1 can of bamboo shoots (drained weight: 175 g)
  • 2 hot chili peppers
  • 1 bunch of coriander
  • 1 can of mung bean seedlings (drained weight: 175 g)
  • 6 tbsp sesame oil
  • 100 ml soy sauce

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How to prepare layered Asian meat in the Dutch oven

  • Line a Dutch oven or roaster (with a lid) with the bacon .
  • Peel and finely chop the ginger *, cut the lemongrass and chillies into fine rings, finely chop the coriander. Mix with sesame oil and put the meat in it overnight.
  • The marinated meat alternately with the bulbs (cut into rings), the bean sprouts, the oyster mushrooms and the bamboo shoots in the dutch oven, or roaster layers.
  • Mix the coconut milk with lime juice and soy sauce and pour over it.
  • Seal the filling with bacon.
  • At 160 degrees in the oven, in the gas grill or with briquettes in the Dutch oven, let simmer for about 2 hours. ( With lid !)
  • Serve the layered meat with rice or pasta
  • Cook on straight away: brewing goulash - this is how you can make the hearty traditional inn at home

    Video: The recipe for layered Asian meat from the Dutch Oven

    Also read:  Really creamy mashed potatoes - how it works - with an ingredient as a special insider tip

    Anja Auer

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    To the photo gallery

    Anja Auer is editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the topic of "grilling" which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill

    * Merkur.de is part of the nationwide Ippen-Digital editors network.

    Source: merkur

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