Thursday, 01st October 2009
About birthday parties and Oktoberfest specialities
The next birthday is due soon. My son is the lucky guy to be celebrated by a birthday party. The time is passing fast – I would even say, too fast for me. Just he was small and cute and now he is eight years old and only cute.
Since long I am thinking of which kind of party I am going to arrange this year. The party should be different and not the normal ones which we had the last years with children games and matches.
Last year we went the first time out and organized a soccer match at the „Socca Five Arena“ at the Olympiapark in Munich as I reported already.
This time it should be something which is worthwhile to be remembered for a long time. The boy is elder now and a proud school boy in the third grade. So we decided to arrange a visit in an observatory.
Starting with a dinner at home we will go later with some parents and a bulk of young boys to the observatory. For the kids it will be very exciting to have action and especially at a time where they normally sleep. And by the way, it will be something for the education, too. We will see, what happens...
Do you remember, last “blog-time” was “Oktoberfest-time” for me and I had to skip a new recipe? But today I am going to follow the used track. I wanted to present you a typical Bavarian dish which matches with the time of the Oktoberfest. The “Obatzda”, the “Apple Graves Dripping” and “Pretzel” I described last year. So I decided to serve a typical “Bavarian Roast Pork with Crackling ”. But before I could shoot the required photo, my family had already started to destroy my creation with the intention to eat it.
Now I had to change the program. I cut the rest of the roast in slices decorated it on a wooden plate together with some pickles, tomatoes, radish, horseradish, sausages, cheese and “Obatzda”. And ready was the typical “Bavarian snack ”.
Just before a horde of 6 to 8 years old kids could attack the new object of desire I could manage to shoot the photo for the blog.
Roast Pork with Crackling (Bavarian Style)
Ingredients and directions for 6 persons:
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Flavour… |
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2 |
kg |
pork shoulder with rind |
with… |
|
some |
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salt |
and… |
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some |
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pepper |
and… |
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some |
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caraway |
and… |
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some |
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garlic |
Now place the pork in a tin, skin-side up, quarter... |
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2 |
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onions |
and wedge the pieces slightly underneath the meat. Now add… |
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250 |
ml |
water |
and roast it for about 30 – 40 min at 160°C. Now score the skin every 0,5 cm and roast another 2,5 hours at 120°C.
Tip: Do not use a hot air oven, because the meat might dry up. Baste pork with some of… |
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250 |
ml |
beer |
and water. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
When the pork is cooked remove it from the oven and give at least 30 minutes resting time before carving.
For the gravy add… |
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500 |
ml |
basic sauce (for gravy) |
and cook another 30 min. Strain gravy and season it again with salt, pepper, caraway, garlic and beer.
Crackling
Roast meat (skin upwards) for another 15 - 20 min at 230°C. Now you get the crackling.
Tip: You can also eat the roast pork later cold and sliced (see photo). |
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