schweinebraten

“The German Dip”

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This  is the second  dish I prepared with the leftovers from the roast pork ham I prepared on the 25th. It turned out to become a masterstroke of a sandwich, and since I have not heard of a national German sandwich, I hereby declare this sandwich the “Official German Sandwich”, also known as “The German Dip”.
(Without the dipping jus, it shall simply be known as “The German”).
You are welcome Germany, glad to help 🙂
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Guten Appetit ! Das Leben Ist Wunderbar !
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"The German Dip"

“The German Dip”

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"The German Dip"

“The German Dip”

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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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Link : Löwensenf
Link : Allgäuer Bergkäse
Link : Rotkohlsalat
Link : Schweinebraten

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Roasted Piglet

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Once  in a while I like to roast a whole pig. When Maria was still alive and we had once or twice a month a party at the house for 30 or 40 friend’s, I usually cooked two 45 pounder. Last night I only had one friend over for dinner at 9.30 pm and another one at 1.00 am, so 25 lbs seemed just fine.
I seasoned the pig with sea salt, sriracha and soy sauce on the inside, then stuffed the cavity with lots of garlic, cilantro, orange wedges, lemon wedges and onion wedges. The outside got sea salt, sriracha, granulated garlic and soy sauce. Roast for half an hour at 425F, then 4 hours at 275F, then the last half hour at 425 again. Basting the little darling every 15 minutes with beer is the secret to the beautiful skin and great taste. After removing the piglet from oven, let it sit for 30 minutes before carving. The result: Perfectly crisp on the outside, juicy and tender on the inside, extremely flavorful. Accompanied by sour dough bread, cornichons, horseradish, mustard and sea salt mixed with freshly ground black pepper.  A couple of Stella Artois during the meal and a couple of shot’s of Chivas afterwards. Aaahhhhhhh…. 🙂
Bella and I had the last little bits and pieces for lunch today.

Bon Appetit !   Life is Good !
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