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Panhas
Westfälischer Panhas: Westphalian buckwheat and pork loaf, sliced and fried crisp
Panhas comes from the slaughter days of Westphalia and the Lower Rhine, when the pork broth left in the kettle was thickened with buckwheat flour and the scraps of meat and sausage so nothing went to waste. It sets into a firm loaf that keeps for days in the fridge; thick slices are fried until crisp and eaten for breakfast or supper with apple sauce, fried potatoes or rye bread. This version uses pork belly and coarse liver sausage. Chef's tip: fry the slices in a hot pan and leave them alone for the first 4 minutes, so a crust forms before you turn them.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the loaf
For frying
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/6 doneStep 1: Simmer the 1 ⅛ lb fresh pork belly, rind removed with the 5 cups water, 1 onion and 1 bay leaf in a covered pot for 50 minutes until tender. Lift out the meat, strain the broth and measure 1 litre (top up with water if needed).
50 minStep 2: Chop the pork finely, or pulse it in a food processor. Put it back in the pot with the broth, the 7 oz coarse liver sausage, 1 ½ tsp salt, 1 tsp black pepper, ½ tsp ground allspice and 1 tsp dried marjoram and bring to the boil.
5 minStep 3: Turn the heat to low and rain in the 7 oz buckwheat flour flour while whisking hard. Switch to a wooden spoon and cook, stirring constantly, for 10 minutes, until the mixture is very thick and comes away from the sides of the pot. Lumps are the common mistake, so add the flour slowly.
12 minStep 4: Spoon it into a 1.5 litre loaf tin rinsed with cold water, smooth the top, cool, then chill at least 4 hours or overnight until firm.
10 minStep 5: Turn out and cut into 1.5 cm slices. Heat the 2 tbsp lard or oil in a frying pan over a medium-high heat and fry the slices 4 minutes a side until deep brown and crisp and hot right through.
10 minStep 6: Serve hot with 10 ½ oz apple sauce. The unfried loaf keeps for 4 days in the fridge.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 20 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does panhas take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
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