American · Brunch
Cincinnati goetta
A skillet of pan-fried Cincinnati goetta, a pork and steel-cut oat loaf studded with onion and warm spice, sliced thick and crisped in butter until the crust shatters and the center stays soft. Served alongside fried eggs and toast, it draws on Cincinnati's German-immigrant tradition of stretching meat with grain.
$3
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
648Calories
39.2gProtein
36.5gFat
43.8gCarbs
4.2gSugar
6.8gFiber
1204mgSodium
426mgChol
14.2gSat Fat
810mgPotassium
145mgCalcium
5.1mgIron
1.8mcgVitamin B12
1.9mgVitamin C
high-fiber
protein-rich
herb-salt
weekend-brunch
all-time-classics
gluten-free
Instructions
1
Prep
Dice the pork shoulder into small cubes and finely dice the onion, then set both aside.
2
Simmer
Combine pork, steel-cut oats, chicken stock, water, onion, bay leaf, thyme, and allspice in a saucepan over medium-high heat; reduce to low and simmer 55-60 minutes, stirring every 10 minutes, until the oats swell and the mixture pulls away from the pan sides.
3
Finish
Remove the bay leaf, season with salt and black pepper, then stir over low heat 1 minute until evenly combined.
4
Chill
Pack the hot mixture tightly into a small loaf container, cover, and refrigerate at least 4 hours until firm enough to slice cleanly.
5
Slice
Turn out the chilled loaf and cut two 3/4-inch (2cm) thick slabs for serving.
6
Crisp
Melt butter in a skillet over medium heat, lay in the goetta slices, and fry 4-5 minutes per side until a deep brown crust forms and edges turn crackling-crisp.
7
Fry
Crack the egg into a cleared space in the skillet and fry over medium-low heat 2-3 minutes until the white is fully set and yolk edges firm.
8
Plate
Slide the crisped goetta slices onto a plate with the fried egg and toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork shoulder
- 1 cup180g steel-cut oats
- 3 cups720ml chicken stock (low sodium)
- 12 tbsp180ml water
- 1/2 cup80g onion
- 22 small bay leaf
- 1/2 tsp1/2 tsp dried thyme
- 1/4 tsp1/4 tsp ground allspice
- 1/2 tsp1/2 tsp black pepper, plus more to taste
- 1/2 tsp1/2 tsp salt
- 4 tsp20g butter, for pan-frying
- 22 large eggs, for serving
- 2 slice60g whole-wheat bread, toasted, for serving
