Teufelsbraten 🔥

Germany is the land of roasted pork. 🐖

This goes so far that some morons seem to feel personally offended if someone gives up meat because of their lifestyle and won’t be silent about it. 😄

Even worse, of course, are those intellectual low-flyers who claim their patridiotic (pun intended) feelings are hurt and the “Christian Occident” is doomed by people who won’t eat pork for religious reasons. 🤦‍♀️

But let’s not go there. I, for one, am neither religious nor averse to a nice roast pork. My husband and I have tried many a variation, including today’s “Teufelsbraten”. 😈

“Teufelsbraten”, in German, can be used as an off-hand term for a wicked person (see two paragraphs above). Literally, it translates to “Devil’s Roast”.

And rightly so. Because “Teufelsbraten” is more than spicy – it is hot as Hell. 🔥


What we need:

  • 1kg (2.2lbs) pork joint from the neck
  • 500ml (1pt) shashlik ketchup (spicy)
  • 1 tbsp medium-hot mustard
  • 2 tbsp sunflower oil
  • 100g (3½oz) of creme
  • 2 onions
  • 4 teaspoons granulated garlic
  • 1 teaspoon hot chili powder
  • 1 teaspoon salt
  • 2 teaspoons oregano

How to do it:

  • Cut the onions into small cubes and compose the spices.
  • Mix everything with the other ingredients to make a marinade.
  • Place the meat in the marinade and let it soak in the fridge for 24 hours. Turn the meat in the marinade from time to time.
  • Put the meat with the marinade and 1 cup of water in a roaster dish.
  • Cover it with a lid or tin foil and cook it in the oven at 200°C (95°F) for 2 to 2½ hours. In between, after approximately 60 minutes, add another cup of water.
  • When the roast is ready, take out the meat and cut it into slices.
  • Smoothen the sauce using a whisk. Add some cream to adjust the spiciness.

We like to serve bread dumplings and red cabbage with the “Teufelsbraten”. Enjoy your meal! 😋

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