🍖 Berner Platte

Name: Berner Platte
Total time: 150 min
Yield: 6
Cuisine: Switzerland · Bern
Ingredients: 600 g smoked pork shoulder; 300 g smoked pork belly; 4 Bernese pork sausages; 400 g pre-cooked tongue; 600 g sauerkraut; 500 g green beans; 800 g small potatoes; 1 onion, 6 juniper berries, 2 bay leaves; 1 tbsp vegetable oil, salt, pepper

Origin: Switzerland · Bern

945kcal

per serving · 450 g

210kcal

per 100 g

68 gProtein15 g / 100 g

58 gFat13 g / 100 g

27 gCarbs6 g / 100 g

Berner Platte is a hearty Bernese platter of boiled and smoked meats served on a bed of sauerkraut, green beans and boiled potatoes. The meats typically include smoked pork belly and shoulder, a spiced pork sausage and sliced tongue. Everything is simmered gently so the vegetables absorb the smoky meat flavours, and it is brought to the table as one large sharing platter in autumn and winter.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein15 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: smoked pork, sausage, tongue

Not veganbecause of: smoked pork, sausage, tongue

Contains porkbecause of: smoked pork

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

smoked porksausagetonguegreen beanssauerkrautpotato

Recipe

6 servings150 min

Ingredients

600 g smoked pork shoulder
300 g smoked pork belly
4 Bernese pork sausages
400 g pre-cooked tongue
600 g sauerkraut
500 g green beans
800 g small potatoes
1 onion, 6 juniper berries, 2 bay leaves
1 tbsp vegetable oil, salt, pepper

Method

Put the pork shoulder in a large pot, cover with water and simmer gently for about 1 hour.
Meanwhile soften the onion in the oil, add the sauerkraut, juniper, bay leaves and 200 ml water, lay the pork belly on top, cover and cook over low heat for 1 hour.
Cook the green beans in a little salted water for 10–12 minutes and boil the potatoes until tender.
Add the sausages and tongue to the pork shoulder pot for the last 20 minutes to heat through without boiling.
Slice the meats and arrange them on a large platter with the sauerkraut, beans and potatoes.

How to make it lighter

Fill most of your plate with sauerkraut and green beans, which are very low in calories, and take one or two kinds of meat.
Smoked pork belly and sausage are the fattiest parts: choose lean shoulder and tongue and trim visible fat.
Skip the extra fat sometimes stirred into the sauerkraut — 1 tbsp of oil adds about 120 kcal.

History

Berner Platte is a traditional dish of the canton of Bern. The story goes that it was first served on 5 March 1798, when villagers celebrated a victory over French troops at Neuenegg by putting together whatever meat and vegetables they had. Historians treat the tale as legend, but the platter remains a symbol of Bernese hospitality.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →