I am full speed ahead in Oktoberfest food mode! So, this meal was a must do.
There are gaping holes in the back of the two real pumpkins from the damn fuzzy, little, pumpkin munching squirrels. I got out my vintage blow molds because at least they won't eat them. Or maybe they will! I think we are in for a hard winter with the way these guys are eating.
A day before cooking, you need to brine the pork roast. Believe me, this will be the tastiest, moistest roast you will ever eat. Place 3/4 cup of sugar in a bowl along with 3 tablespoons of granulated garlic and 3/4 cup of kosher salt and a bunch of fresh sage and rosemary. Add 1 tablespoon of peppercorns.
Pour 1 cup of boiling water over this and stir until the salt and sugar dissolve. Add 1 gallon of cold water to the mix and let it cool off completely.
I made another load of sauerkraut the day before to serve with this dish.
When the brine is cool, slice the fatty top of the roast in a diamond pattern, place it in a zip lock bag and pour the brine over it. Place it in a bowl in the fridge and turn it over every few hours.
This needs about 24 hours to brine.
Before cooking, remove from the bag and discard the brine. Dry the roast thoroughly with paper towels. Crack some sea salt and black pepper over the entire roast.
Rub it with 1 tablespoon of dried sage.
Pout some olive oil in the bottom of a heavy pan.
Sear all sides of the roast over high heat until you have a crunchy brown roast. Place it in a pan and cook it at 250 degrees until a meat thermometer registers 150 degrees. This takes 2-3 hours depending on the size of your roast.
While the roast is cooking, make the
spaetzle. Mix 4 1/2 cups of flour with 2 teaspoons of salt, 1/4 teaspoon white pepper and 1/4 teaspoon of grated nutmeg. Combine 1 1/2 cups of milk with 6 eggs. Stir this into the flour mixture. The dough will be about the consistency of pancake batter. Mix in 1/2 of the chopped fresh herbs. I use a
spaetzle maker and drop them into boiling salted water and cook until they float, about 1 minute. You can push them through a slotted spoon or a
colander .
Remove them with a slotted spoon and add a few tablespoons of butter. Boil them in batches until all of the batter has been used.
Stir in the remaining fresh herbs.
I made some of my vegetable gravy to go along with this meal.
When the roast reaches 150 degrees, remove it from the oven and place it on a platter. Cover it with foil and let it rest for about 15 minutes.
Slice it very thin and drizzle it with gravy.
I plated it with spaetzle on the side and sauerkraut underneath. Then drizzled gravy over the meat. This was scrumptious!
I am full speed ahead in Oktoberfest food mode! So, this meal was a must do.
There are gaping holes in the back of the two real pumpkins from the damn fuzzy, little, pumpkin munching squirrels. I got out my vintage blow molds because at least they won't eat them. Or maybe they will! I think we are in for a hard winter with the way these guys are eating.
A day before cooking, you need to brine the pork roast. Believe me, this will be the tastiest, moistest roast you will ever eat. Place 3/4 cup of sugar in a bowl along with 3 tablespoons of granulated garlic and 3/4 cup of kosher salt and a bunch of fresh sage and rosemary. Add 1 tablespoon of peppercorns.
Pour 1 cup of boiling water over this and stir until the salt and sugar dissolve. Add 1 gallon of cold water to the mix and let it cool off completely.
I made another load of sauerkraut the day before to serve with this dish.
When the brine is cool, slice the fatty top of the roast in a diamond pattern, place it in a zip lock bag and pour the brine over it. Place it in a bowl in the fridge and turn it over every few hours.
This needs about 24 hours to brine.
Before cooking, remove from the bag and discard the brine. Dry the roast thoroughly with paper towels. Crack some sea salt and black pepper over the entire roast.
Rub it with 1 tablespoon of dried sage.
Pout some olive oil in the bottom of a heavy pan.
Sear all sides of the roast over high heat until you have a crunchy brown roast. Place it in a pan and cook it at 250 degrees until a meat thermometer registers 150 degrees. This takes 2-3 hours depending on the size of your roast.
While the roast is cooking, make the spaetzle. Mix 4 1/2 cups of flour with 2 teaspoons of salt, 1/4 teaspoon white pepper and 1/4 teaspoon of grated nutmeg. Combine 1 1/2 cups of milk with 6 eggs. Stir this into the flour mixture. The dough will be about the consistency of pancake batter. Mix in 1/2 of the chopped fresh herbs. I use a spaetzle maker and drop them into boiling salted water and cook until they float, about 1 minute. You can push them through a slotted spoon or a colander .
Remove them with a slotted spoon and add a few tablespoons of butter. Boil them in batches until all of the batter has been used.
Stir in the remaining fresh herbs.
I made some of my vegetable gravy to go along with this meal.
When the roast reaches 150 degrees, remove it from the oven and place it on a platter. Cover it with foil and let it rest for about 15 minutes.
Slice it very thin and drizzle it with gravy.
I plated it with spaetzle on the side and sauerkraut underneath. Then drizzled gravy over the meat. This was scrumptious!
