Nico-style pork moussaka

Name: Nico-style pork moussaka
Ingredients: 800 g potatoes; 1500 ml water; 600 g pork shoulder; 2 medium onions (300 g); 2 garlic cloves (6 g); 30 ml oil; 7 g salt; 1/2 teaspoon ground pepper; 1 teaspoon paprika; 150 ml tomato sauce; 3 medium tomatoes (450 g); 1/8 teaspoon ground nutmeg; 60 g butter; 100 g semi-hard cheese

Meat - Nico-style pork moussaka by Larisa B. - Recipia

The tomato sauce goes over the cheese too, and Nico-style pork moussaka bakes for at least 50 minutes. Mashed potatoes cover the pork and tomato slices, while the sauce keeps the top moist. I leave a few small pieces of potato in the mash; I don’t mash it until completely smooth. Prep: 25 minutes. Cook: 95 minutes. Rest: 10 minutes. Total time: 130 minutes. Serves: 6. About 550 kcal and 25 g protein per serving.

Ingredients

800 g potatoes
1500 ml water
600 g pork shoulder
2 medium onions (300 g)
2 garlic cloves (6 g)
30 ml oil
7 g salt
1/2 teaspoon ground pepper
1 teaspoon paprika
150 ml tomato sauce
3 medium tomatoes (450 g)
1/8 teaspoon ground nutmeg
60 g butter
100 g semi-hard cheese

Preparation

1. Wash the potatoes and boil them for 25 minutes in 1500 ml water, until a fork slides into them easily. 2. Pat the meat dry with paper towels, cut it into cubes and put it through a meat grinder. Chop the onion and garlic. Sauté them for 5 minutes in 30 ml oil, until the onion turns golden. 3. Add the meat and cook it for 12 minutes, stirring to break it up. Add 4 g salt, the pepper, paprika and 50 ml tomato sauce, then cook for another 3 minutes, until the meat is no longer pink. Take the pan off the heat. 4. Slice the tomatoes into rounds. Drain the cooked potatoes, peel them and mash them with 50 g butter, 3 g salt and the nutmeg. 5. Heat the oven to 180 °C. Grease a Jena dish with 10 g butter and spread half the mash over the bottom. Add the meat, tomato slices and the second layer of mash. Grate the cheese over the top, then pour the remaining 100 ml tomato sauce over it. 6. Bake for 50 minutes, until the sauce is bubbling at the edges. If the middle still isn’t hot, leave it in the oven a little longer and check again. Let it cool for 10 minutes before cutting into portions.

Notes

Serve the moussaka with a green salad dressed with a little vinegar, which balances the mash and meat. You can replace the cheese with 100 g grated cheddar; the butter and cheese make this dish rich in dairy. Floury potatoes work better for a fluffier mash than waxy ones, which stay dense after mashing. Pork shoulder has a little fat and makes a juicier filling than a very lean cut. Choose firm, not very ripe tomatoes; soft ones release more juice between the layers and can make the bottom layer of mash soggy. A Jena dish about 20 × 30 cm leaves room for two even layers of mash and one layer of meat. It looks like a stuffed potato pie, but here the meat and tomatoes sit under a thick layer of mash. The moussaka keeps covered in the fridge for up to 3 days; reheat portions until hot all the way through.