Ingredients with Measurements:
- 1 (4-5 pound) spanferkel (suckling pig)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 1 cup pitted prunes
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Season the spanferkel with salt and pepper, then add it to the pot and sear on all sides until browned, about 10 minutes.
4. Remove the spanferkel from the pot and set it aside.
5. Add the onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
6. Pour in the red wine and chicken broth, and bring to a simmer.
7. Add the prunes and bay leaves, then return the spanferkel to the pot.
8. Cover the pot and transfer it to the oven.
9. Roast the spanferkel for 2-3 hours, or until the internal temperature reaches 145°F.
10. Remove the pot from the oven and let the spanferkel rest for 10-15 minutes before carving.
11. Serve the braised spanferkel with the red wine and prune sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of spanferkel: 145°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 20g
Protein: 45g
Substitutions for ingredients:
- Pork shoulder or loin can be substituted for the spanferkel.
- Beef broth or vegetable broth can be substituted for the chicken broth.
- Dried apricots or figs can be substituted for the prunes.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the pot for additional flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add sliced mushrooms to the pot for a heartier dish.
Tips and tricks:
- Make sure to sear the spanferkel on all sides before braising to develop a rich flavor.
- Let the spanferkel rest before carving to allow the juices to redistribute and keep the meat moist.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered dish in the oven at 350°F until heated through, about 20-30 minutes.
Presentation ideas:
Serve the braised spanferkel on a large platter with the red wine and prune sauce drizzled over the top.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted root vegetables or mashed potatoes.
Troubleshooting advice:
If the sauce is too thin, remove the spanferkel from the pot and simmer the sauce over medium heat until it thickens.
Food safety advice:
Make sure to cook the spanferkel to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised pork dishes have a long history in many cultures, including German cuisine.
Flavor profiles:
The braised spanferkel has a rich, savory flavor with a hint of sweetness from the prunes and red wine.
Serving suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
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Region: German