Lunchbox with pork luncheon meat

Dishes

2025-10-28

avg. 0 | number of ratings: 0

Ingridients:

Potato puree:

500 g potatoes
50 g butter
50 ml cream
1 tsp French mustard
2 tbsp chives
2 tbsp fried onions
salt and pepper

Pork luncheon meat:

500 g ground pork
1 onion
1 celery stalk
50 g wild mushrooms (fresh or rehydrated dried)
2 cloves garlic
2 tbsp panko (or fine breadcrumbs)
2 tbsp chopped parsley
1 egg
salt and freshly ground pepper, to taste

The best lunch is the one that tastes like home cooking. This simple meal is a classic in a new take — delicate puree, juicy pork luncheon meat with mushrooms and celery, plus a crunchy pickled cucumber. Perfect for lunch at work, at university, or simply for a home-cooked dinner!

Recipe for potato puree

Preparation:

Peel and boil the potatoes until tender, then drain.
Add the butter and cream and mash until smooth.
Stir in the mustard, chives, and fried onions.
Season to taste with salt and pepper.

Recipe for pork luncheon meat

Preparation:

Finely chop the onion, celery, mushrooms, and garlic.
Heat a little oil in a frying pan and sauté the vegetables until they soften and release their aroma.
In a bowl, combine the pork with the sautéed vegetables.
Add the panko, chopped parsley, and egg.
Season with salt and pepper, then mix thoroughly.
Transfer everything to a ham cooker, compact it well, close it, and place it in a pot of water.
Poach in water at 75–80 °C until the internal temperature of the meat reaches 68–70 °C.
After cooking, leave the ham cooker to cool completely.
Remove the luncheon meat, slice, and serve on a sandwich or as part of a lunch.