Ingredients with Measurements:
- 1 whole Spanferkel (roasting pig), about 25-30 pounds
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Basting brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the Spanferkel under cold water and pat dry with paper towels.
3. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
4. Place the Spanferkel in a large roasting pan and brush the honey and mustard glaze all over the pig, making sure to get into all the nooks and crannies.
5. Roast the Spanferkel in the preheated oven for about 4-5 hours, or until the internal temperature reaches 160°F. Baste the pig with the glaze every 30 minutes.
6. Remove the Spanferkel from the oven and let it rest for 20-30 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Oven temperature: 350°F
Internal temperature of Spanferkel: 160°F
Serving size:
This recipe serves about 20-25 people.
Nutritional information:
Calories per serving: 600
Fat: 30g
Carbohydrates: 20g
Protein: 60g
Substitutions for ingredients:
- You can use any type of mustard you prefer, but Dijon mustard gives the glaze a nice tangy flavor.
- If you don't have apple cider vinegar, you can use white wine vinegar or rice vinegar instead.
- You can substitute dried thyme with any other dried herbs you like.
Variations:
- You can add some chopped fresh herbs, such as rosemary or sage, to the glaze for extra flavor.
- You can also add some chopped garlic or shallots to the glaze for a more savory taste.
Tips and tricks:
- Make sure to baste the Spanferkel every 30 minutes to keep it moist and flavorful.
- If the skin is not crispy enough, you can turn up the heat to 400°F for the last 30 minutes of cooking.
- If you don't have a large enough roasting pan, you can use a disposable aluminum pan or even a clean garbage can lined with foil.
Storage instructions:
Leftover Spanferkel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Spanferkel, place it in a baking dish and cover with foil. Bake in a 350°F oven for about 20-30 minutes, or until heated through.
Presentation ideas:
Serve the Spanferkel on a large platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- German-style potato salad
- Sauerkraut
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- German-style potato salad
- Sauerkraut
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the Spanferkel is not cooking evenly, rotate the pan halfway through cooking.
- If the glaze is burning, cover the pig with foil and continue cooking.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the raw pig.
- Use a meat thermometer to ensure that the internal temperature of the pig reaches 160°F to prevent foodborne illness.
Food history:
Spanferkel is a traditional German dish that is often served at festivals and celebrations. It is typically roasted on a spit over an open flame, but this recipe uses a conventional oven.
Flavor profiles:
The honey and mustard glaze gives the Spanferkel a sweet and tangy flavor, while the smoked paprika and dried thyme add a smoky and herbaceous note.
Serving suggestions:
Serve the Spanferkel with some German-style potato salad, sauerkraut, roasted vegetables, and crusty bread for a complete meal.
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Region: German