How to make German Glaced Pork Roast

It is Thursday today and if you are looking for a recipe for your Sunday diner or lunch, you will like this one.
Porc roast is as traditional as it can get. It is on every menue of a good German restaurant “the Gasthaus” and always comes with a gravy, served with green salad or some green vegetable, mashed potatoes or “Spaetzle” (the famous German pasta. I would recommend using organic meat for this dish; serves 4-5 hungry people.

Things You’ll Need:
• 1 kg roast porc
• 2 garlic cloves
• 6 sage leaves
• 1 tablespoon rosemary fresh or dried
• salt, pepper
• 1/8 L water
• 3/8 L orange juice
• 2 tablespoon orange jam
• 4 teaspoon coarse mustard
• 20 g brown sugar
• 2 tablespoon orange juice
• 1/8 L hot water
• 2 tablespoon orange liquor
• fresh herbs (thyme, parsley)
• Tabasco sauce
• Orange for decoration

– Wash the meat and dry it with paper towels.
– Peel 3 garlic cloves and cut each clove in 4 pieces.
– Using a sharp knife, stab around the meat and push the garlic pieces into the gaps (you can take them out when the meat is done)

– Cut sage into very small pieces, remove stem from rosemary leaves, and gently press the herbs all around the meat. Spice it with salt and pepper.
– Preheat oven onto 350 degrees.
– Put the meat on a grate in the middle of the oven and place a dripping pan underneath (the meat will dripp and you dont want to mess p your oven and it can be used for the gravy as well)
– Pour 1/8 l water into this pan.
– Roast it for about 85 minutes.
– While roasting pour little by little 3/8 l orange juice over the meat.
– 30 minutes before roasting time ends add 2-3 whole garlic gloves into the roast fond.
– Mix orange jam (marmalade) with coarse-grained mustard, brown sugar and 2 tablespoon orange juice. Add this paste 5 minutes before roasting time ends onto the meat.

How to make the Gravy/Sauce:
– Take the dripping pan out and put it on the burner, add water and scratch the crusted dripping from the pan, heat it up a bit to get it off easier.
– Fill it into another pot and let it cook until it gets thick.
– Add herbs, orange liquor, Tabasco sauce.
– Cut the pork roast into slices, put them on a large plate and decorate it with orange slices.

Serve it with mashed potatoes and some vegetable of your choice. I would recommend carrots, peas or broccoli or red cabbage (the German version).

Tips and Warnings
• Don’t use gravy powder from the package, it would ruin the taste.
• Enjoy a glass of red wine with it.
• You can also add heavy cream or creme fraise to the sauce (make sit creamy).


You might also like this: Bavaria Munich Weisswurst, 6 Pounds

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About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
This entry was posted in german food, german recipe, german recipes and tagged , , , , , , , , , , . Bookmark the permalink.

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