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The classic Swabian lunch...
If you don’t already have one, you should order the Spätzlewunder (Muxel’s Magic Spätzle Board) a week before making homemade Spätzle.
Don’t cut the pork rind too deeply, i.e. don’t let the knife touch the meat, or little bits of rind may fall off.
Difficulty level: : easy
Spiciness: not hot
Energy value: 750 kcal per portion.
Preparing the pork roast:
Briefly rinse the pork shoulder under running water and dab dry with some kitchen paper. Then cut the rind diagonally leaving about 1 to 2 cm (1/2 to 1 inch) between the cuts, roughly the width of a slice of the finished roast.
Generously rub the meat on all sides with pepper and salt. Some chefs swear by also using sweet mustard. Just give it a try.
Tip 1: If you don’t have a sharp knife, simply use a Stanley knife from the hardware shop.
Tip 2:By not cutting the rind in a cross pattern as usual, but only diagonally in one direction, you prevent little diamond-shaped bits of rind from falling onto your plate later on. This way it’s also far easier to carve the roast when it’s done.
Preheat the oven to 220° C (gas mark 7). Heat the concentrated butter directly in the large dripping tray in the oven. Add the peeled, halved onion, the soup vegetables and the peeled garlic clove. Now place the pork rind down onto the tray and pour over approx. ¼ litre (1/2 a pint) of hot water. Turn the roast after about 15 minutes and reduce the temperature to 180° C (gas mark 4).
Occasionally pour some more hot water over the roast during the next 2 hours to prevent it from burning. Roughly 1.5 hours into the roasting process mash the garlic, add the soft butter and the caraway and spread the resulting paste over the pork rind.
Now it gets exciting: during the last 20 minutes turn the oven to top heat and baste the roast several times with beer.
Let the meat rest for approx. 10 minutes before carving, either in a food warmer or, if you don’t have one, simply beside your cooker.
You use this time to make the gravy. Deglaze the meat juices with the last bit of beer, season with salt, pepper and honey mustard and bind with a little corn starch. Done!
And now for the pièce de résistance: your homemade Spätzle! Some people are practical and prepare the Spätzle while the roast’s in the oven and quickly reheat them in a frying pan shortly before serving. Others can make the Spätzle so fast that they end up on the table at exactly the same time as the roast.
And this is hardly surprising if you use our Magic Spätzle Board. The roast has to rest for a while, but the Spätzle should definitely be freshly served.
True Swabians insist that this dish be accompanied by potato salad. Others enjoy a green salad, fresh, seasonal vegetables or red cabbage. Enjoy! In Swabia roast pork is always served with freshly made Spätzle.Spaetzle.