Best German Sauerfleisch Sour Spiced Pork Recipes

GERMAN LOIN OF PORK IN ASPIC (SULZ KOTELETT)

Steps:

• WIPE MEAT.
• SEASON WITH SALT.
• PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
• ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
• BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
• TEST WITH FORK AFTER FIRST HOUR.
• WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
• PLACE ON SERVING DISH.
• GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
• STRAIN STOCK; MEASURE.
• ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
• LET GELATIN SOFTEN.
• BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
• REHEAT TO BOILING; REMOVE FROM HEAT.
• LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
• POUR OVER MEAT.
• CHILL IN REFRIGERATOR.
• SERVES 4 OR MORE.
• LUCHOW’S GERMAN COOKBOOK.

GERMAN-- SAUERFLEISCH---SOUR SPICED PORK

Steps:

• Cut meat in chunks 1 1/2 to 2 inches square.
• Cut onions in thin rings.
• Add all ingredients to large soup pot with cover and cook for 1 to 1 1/2 hours until meat is very tender.
• Put generous helpings of mashed potatoes in soup bowls.
• Place the Sauerfleish in the soup bowls then ladle onions and soup over the Sauerfleisch and mashed potatoes.
• Serve with soup spoons.
• NOTE: The spices in this dish are NOT to be removed before serving.
• It is the kaleidoscope of taste that varies from bite to bite as you bite into a coriander seed, a juniper berry or a caraway seed that makes this dish extraordinary.
• TYPICAL MENU: Sauerfleisch—Sour spiced pork Kartoffelpuree—Mashed potatoes Bier--Beer or Rotwein—Red Wine Miller's German Cookbook.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is accurate.
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern, With a small paring knife, make a dozen 1/2 inch deep cuts in the top and sides of the roast.
• Place the garlic, onion, jalapeno and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbl salt and 1 1/2 tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
• Rub the mixture all over the pork, including sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
• Place roast in a large roasting pan, fat side up.
• Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil.
• Roast for 2 1/2 hours; remove foil and roast for another 4 to 4 1/2 hours, until the pork is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.