Executive Chef/ Owner at Affare, Martin Heuser dishes up their German Pork Roast with dark beer sauce, sauerkraut and horseradish mashed potatoes ahead of Kansas City Restaurant Week!
See more at www.kcrestaurantweek.com.
Pork Roast
Ingredients:
- 1/4 porkloin (3lb)
- Pork seasoning
- Duesseldorf mustard
- Warsteiner
- Dark beer, 1 bottle,
- Mire poix (1 large onion, 1 carrot, 1/4 celery stalk)
- Tomato paste 1/2 cup,
- Pork stock 1/2 gal
Directions: Using a sharp knife, score the skin, making deep, long
parallel cuts into the fat about 3-5mm apart; do not cut into the
flesh. Rub the skin with a little oil, then season it with a generous
amount of coarse salt, garlic powder, marjoram and white ground
pepper. In a large pan sear pork from all sides to a golden brown.
turn pork up and cover loin with Duesseldorf mustard, add mire poix to
pan and roast in oven at 375F for 20 minutes, add tomato paste and
roast for 5 minutes, deglace pork with dark beer, add pork stock and
finish at F325 for 45-60 minutes or until internal temperature of F155
is reached. Remove pork from liquid and keep warm until service.
Strain sauce and reduce to taste, you can finish sauce with a few
cubes of cold butter (do not cook after adding butter) or leave as is.
Sauerkraut
Ingredients:
- 2 lb sauerkraut
- 1 large onions
- 2 garlic crushed garlic,
- 1 tbsp caraway, seasoning,
- 1 cup white wine
- 1/2 gallon broth (chicken, pork or vegetable)
- 1 strip smoked bacon rind/skin or liquid smoke
- 1 large russet potato
Directions: Strain sauerkraut of brining liquid and rinse under cold water, saute
julienne onion and garlic in oil, add caraway, when onions are
translucent add sauerkraut and white wine, bring to boil and add your
stock, seasoning and bacon rind. Cook on low simmer for 1 hour, then
add peeled and shredded potato to thicken the liquid 20 minutes, final
seasoning to taste, add some sugar if needed
Mashed potatoes
Ingredients:
- 3 large Russet potatoes
- 1 cup milk
- 1/2 lb butter
- horseradish to taste
Directions: peel and cut potatoes, blanch in salt water until fork tender, strain
of liquid and steam potatoes dry on stove.Add potatoes to kitchen aid with whisk attachment, heat up milk and
butter, start kitchen aid and add liquid as needed, season with salt
pepper and nutmeg, add horseradish to taste.
