German Roast Pig Spannferkel Recipes

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

GERMAN ROAST PIG (SPANNFERKEL)

Steps:

• Eviserate, clean, wash and pat the pig dry. Rub inside of pig with salt, marjoram and caraway seeds.
• Stuff the cavity with crumpled aluminum foil to prevent the meat sinking. Place the front legs forward with the feet under the head, position the rear legs and tie with string.
• Rub the outside with the seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth open with a stck or raw potato so that you can stuff it with apple later.
• Pierce the skin all over with a fork so that the fat will drain off.
• Lay pig on a rack in an open roasting pan; pour in enough water to cover the bottom of the pan.
• To keep pig well greased as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting.
• Sear the piglet in a hot oven, then roast in a moderate oven as follows:
• preheat oven to 450, put piglet in oven for 20 min and then reduce heat to 350.
• The meat should be white with no pink juices but not dried out.
• To serve, cut trussing from the legs and place the pig on a large platter.
• Remove the wood block or potato and insert an apple or an unpeeled lemon. You can further garnish by cutting a circle around the neck and covering it with a wreath of leaves or [at Christmas]holly.

KINDERPUNSCH

Steps:

• In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
• Stir in juice and heat through. Do not boil.
• Take spices out and pour over lemon slices in serving bowl.
• Serve warm.