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
- 200g (7oz) whipping creme
- 2 onions
- 4 teaspoons granulated garlic
- 1 teaspoon hot chili powder
- 1 teaspoon salt
- 2 teaspoons oregano
How to do it:
ATTENTION!
Please be aware that you’ll need to start preparing 24 hours before serving.
- Cut the onions into small dices and compose the spices.
- Mix the onions and the spices with the ketchup, mustard and oil to 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 (390°F) for 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 gravy 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! 😋
