Roast Pork

Pork Nirvana – “Schweinebraten Mit Kartoffelsalat & Bratensaft” – (Roast Pork With Potato Salad & Jus)

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words –  Pork Nirvana. 🙂

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Bon Appétit !   Life is Good !
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Click here to see what happened to this particular Knuckle
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Click here for more  Pork  on  ChefsOpinion
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Click here for more  Roast  on  ChefsOpinion
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Click here for a variety of  Potato Salad Inspirations  on  ChefsOpinion
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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having  traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit !   Life is Good !
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Click here for more  Asian Style Noodles  on  ChefsOpinion
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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Rôti De Porc Avec Sauce Au Cèpe Porcini

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Rôti De Porc Avec Sauce Au Cèpe Porcini
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This  was the first “leftovers” dish I prepared from the “ROAST FRESH HAM WITH CARAWAY JUS” a few weeks back.
Remember, to make this dish “lighter and healthier comfort food”, you must cut back on the portion size big time – the pictured portion should serve three people 🙂

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Bon Appetit !    Life is Good !
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Link to Lattkes (Potato Pancakes)  (Kartoffelpuffer)
Link to Apple Sauce (Apfelmus)
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Link to original dish  Roast Fresh Ham With Caraway Jus
Link to the second leftover dish  The German Dip
Link to the third leftover dish Gebratene Schweinehaxe

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Rôti De Porc Avec Sauce Au Cèpe Porcini

Rôti De Porc Avec Sauce Au Cèpe Porcini


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Rôti De Porc Avec Sauce Au Cèpe Porcini


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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Roasted Pork Knuckle ” ( Gebratene Schweins Haxe )

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A few years back when Maria and I finally had a chance and the time to visit Germany
after being away for 14 years, our friend’s, the Henning’s and the Otto’s took us to lunch
into Stuttgart, to a restaurant named “Ochsen Willi”. This place has been a famous
fixture of this city for many decades, mainly because of it’s Schweine Haxen.
Here is a Picture of Maria attacking her small portion of haxe during that wonderful lunch :
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Traditionally and ideally, this would be done on a spit roast, which I don’t have.
So I used the alternative method, slowly roasting the knuckle (or ham hog) in the oven.
I brined the meat in a brine of kosher salt, cayenne pepper, cider  and red wine
for two day’s. Then I removed it from the brine, padded the meat dry and seasoned
it with more cayenne and a good amount’s of garlic powder and onion powder.
I roasted the knuckle at 420 degrees for 30 minute, then turned the heat to 260 degrees
for 3 hours, after which I turned the heat up to 420 again for 30 minute.
Usually you want a roast to rest for about 20 minutes before you cut into it,
but not this baby. I’d like to see anybody who can resist the temptation to just whack
into this hunk of porkness as soon as it comes out of the oven.
In Germany, we either have this as an elaborate mal with jus, red cabbage or
white cabbage (in the form of sauerkraut, kraut salat or bayrisch kraut) and
semmelknoedel (Braed Dumpling),  or a potato side dish such as puree, dumplings,
roasted.  Most times however, a simple rustic bread and a good mustard on the side
is all that’s needed to achieve culinary bliss  🙂

Bon Appetit !   Life is Good !
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” Schweinebraten Madness ” ( Lot’s Of Butt )

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It was alway’s a mystery
to me why Americans call a pork shoulder a pork butt.
However, pork butt (shoulder) seems to be one of the most revered
cut’s of meat around the world, at least in cultures where religious
motives don’t forbid the consumption of pork. ( I wish there there would
be the same restriction on consumption of dog meat, in ANY religion).
Since I live alone with Bella for the time being, cooking a whole butt would
have been too much for one meal, even for Bella and I.   🙂
So, I had it on three consecutive evening’s and I id not get bored of the
repetition by the same main ingredient at all, even though I did not
transform the meat into different dishes, such as stir fry, salad, soup, etc.

The first night I enjoyed it straight from the oven, accompanied just by
apple sauce and sour dough bread. The meat was still slightly pink, although
the butt was in the oven for five hours. I usually don’t like pink pork meat
because of it’s texture and temperature, but these slices were piping hot and
the texture was great.

The second night I made potato dumplings to go with it, to mop up the unusual
jus I made from the drippings and served it with horseradish cream and chimichurri.

The third night I just could not resist but have pasta , again to mop up the jus
but also because after three day’s, serious pasta-withdrawal symtoms started to appear.
All in all, three day’s of great dinners with a minimum of effort but a maximum
of satisfaction. ( Chew on that, Mick Jagger   🙂
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First portion, day one

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Second portion, day two

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Third portion, day three

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Ingredient’s :

Pork butt,                 skin and fat scored,
(knuckle removed for another dish)
Kosher salt,             to taste
Cayenne,                  to taste
Garlic powder,        to taste
Onion powder,       to taste

Method :

Rub butt on all sides generously with the seasoning,
roast at 425 for thirty minutes, turn down to 260 and
cook for four hours. Turn up heat to 425 and cook for
another 30 minutes. Remove from oven and let rest for
at least 30 minutes in a warm place before slicing.
If you like to cook your meat to a complete well done,
add another one to two hours at 260 degrees, depending
on the size of the butt.

Jus :

Deglaze  roasting pan with white wine, strain and remove
to a small sauteuse. Add oyster sauce, soy sauce, rasted garlic paste,
scotch bonnet hot sauce, maggi seasoning and apple sauce and simmer
until well combined.

Potato Dumplings :

Ingredient’s :

Potatoes,                  Boiled, riced, dried overnight
Egg,                           whole
Egg,                           yolk
Salt,                           to taste
Cayenne,                  to taste
Nutmeg,                   to taste
AP flour,                  as needed

Method :

Mix all ingredients without overworking or the potatoes will get soft and gooey.
Form tennis ball sized balls, add to boiling salt water, return to a boil for one minute.
turn down heat and slowly simmer until dumplings are cooked through,
about 45 minutes.
You might want to remove one and cut in half to make sure they are done.
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Ingredients for potato dumplings

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Dear friend’s,  here we have a typical example for the reason why I usually
don’t include measurements in my recipes . It is almost impossible to give the
EXACT proportions of the ingredient’s of the dumplings. There are too many
variables, such as the exact size of the eggs, the ratio of the yolk to the white,
the exact moisture content of the potatoes, the amount of starch in the particular
potatoes used, etc. Those variables are the reason why folk’s who rely on
following recipes to the dot will usually be blessed with very mixed results.
Remember, most recipes in savory cooking should be used as guidelines,
mixt with practice, practice practice. That’s one of the reason we have so
many young chef’s failing to do simple dishes to perfection, because without
practice and a thorough understanding of the influences of temperature,
moisture and many other factor’s, cooking great and near perfect dishes is mostly
a game of chances (as sadly proven around the world on a daily basis in a sea of
lousy restaurants) with food prepared by what I call recipe cook’s who, in most
cases, don’t understand the basics of our great profession.

So, there you have it, my opinion.
Sorry recipe cooks, you must add practice to your recipe’s. No way around it.
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Guten Appetit !   Life is Good !
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” Roast Pork, Curried Rice, Cepe Sauce & Sauted Vegetables “

Tonight’s dinner.
When I finished, I realized I can not eat meat tonight (Dentist today, mouth still sore),
so I will have the roast for breakfast. Tonight it’s curried rice, veggies and cepe sauce.
Life can be tough 🙂