Today was the day. I bought a big piece of pork shoulder (about 2 lbs) and decided my very first homemade späztle would be the best side.
So this dish is a play on the German schweinebraten. Major differences are 1) my pork had no skin, 2) I cooked it with a lot less spices and a lot more bacon, 3) I made it in the slowcooker sans veggies.
And here it is:
(I cut the meat in the wrong direction, woops!)
Slowcooker schweinebraten (German pork roast)
Servings: 2 (or 3)
Prep time: 5 min
Cook time: 5 hours
Total 5 hours 5 min
2 lb pork roast (with a layer of fat on top)
3 bacon slices, cut in half
2 small garlic cloves, in chunks
1 tbsp herbs de provence
1 cup pork stock (or beef stock)
salt and pepper to taste (be generous!)
For the gravy:
2-3 tbsp flour
Rub the garlic, salt, pepper and herbs all over the pork meat. Place in the center of the slowcooker and cover with the 6 bacon half-slices. Pour the beef stock over it and sprinkle some more herbs for good measure. Cook in the slowcooker for 4-5 hours on high or 8-9 hours on low. Alternatively, you could sear the meat before adding it to the slowcooker to get a juicer result.
This is what you'll get:
Now, pour the leftover liquid, garlic and all, into the blender. Let it cool for a litle bit before you blend until smooth. Then add it to a small pan over medium heat. Add enough flour to thicken to your preferred gravy consistency.
When adding the flour, dissolve 1 tbsp of flour at a time in a little bit of water, then pour into the pot and stir. Keep warm.
Serve a couple of slices (make sure you cut it the right way!) with plenty of gravy and a side of spätzle.
Traditional spätzle (flour noodles)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
This recipe is from ...and then I ate it!
1 cup white flour
1/4 tsp baking powder
3/4 tsp salt
1/4 tsp nutmeg
1/4 cup milk
2 tbsp butter
1/8 cup breadcrumbs
In a large bowl, mix the flour, baking powder, salt and nutmeg. In a separate bowl, beat the eggs and milk together very well. Slowly add the egg and milk mixture to the flour and mix until a uniform dough is formed. Cover and set aside.
In a big pot, bring water to boil. When boiling, reduce the heat to about medium-high. Using a spätzle maker, drop the dough drops into the water. When they float up they are ready to be removed with a slotted spoon. If you have a lot of dough, you can do this in batches.
Now, here's where my dad takes this recipe and makes it even better :) Drain the spätzle using a colander. In a large nonstick pan, melt 1 tbsp butter over medium heat. Add the späztle and toss to coat and reheat. In a smaller nonstick pan, melt another tablespoon of butter. Add the breadcrumbs and mix with the butter until they are toasted.
Serve the spätzle with the breadcrumbs on top and a drizzle of gravy.
That's it!! You have yourself a German meal ladies and gentlemen :)
Bruno really liked this, Top 10 baby!
9.2 / 10