Apple Braised Pork with Whole Wheat Spatzle
Braising is the ultimate comfort food. This method takes a cheap, tough cut of pork and turns it into a magical stew. You wont believe how simple the spätzle noodles are to make, they’re the perfect way to soak up the juices from the pork.
Ingredients
2 pounds pork shoulder roast, cut in half
splash vegetable oil
3 sliced onions
1 sliced and diced bacon
4 cut and cored apples
2 cups applesauce
few cups chicken broth
2 chopped carrots
1/2 bottle white wine
2 heaping spoonfuls grain mustard
2 or 3 bay leaves
pinch Salt and Pepper
4 eggs
1 cup milk
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
pepper to taste
pinch ground nutmeg
3 tablespoons Butter
splash vegetable oil
3 sliced onions
1 sliced and diced bacon
4 cut and cored apples
2 cups applesauce
few cups chicken broth
2 chopped carrots
1/2 bottle white wine
2 heaping spoonfuls grain mustard
2 or 3 bay leaves
pinch Salt and Pepper
4 eggs
1 cup milk
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
pepper to taste
pinch ground nutmeg
3 tablespoons Butter
Instructions
For the pork:
Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.
For the spätzle:
Bring a large pot of salted water to a rapid boil.
In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you’ll know when it’s done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.
Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.
For the spätzle:
Bring a large pot of salted water to a rapid boil.
In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you’ll know when it’s done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.
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Good answer back in return of this issue with genuine arguments and describing everything on the topic of that.
Hi… I guess you can do this with pork chops also for I am doing about the same with those,only I add fresh tomatoes,onions,some curry,pepper,nutmeg and for salt I add the bacon.
I am going to try this for my family with the apples etc I guess a nice green apple will do !
Thanks Michael
Yvonna
What kind of apples do I use?
How many strips of bacon?
I have made this recipe a few times since watching you make it on your show. My family absolutely loves it!
I’m making it again tomorrow to celebrate the 1st day of Autumn! I can’t wait! :)
Thanks for such a wonderful recipe!
4 Lg Eggs + a cupful of milk. This recipe is on pg 112 of Chef at Home if you have access to the book. I also let the dough rest for 15 minutes or so once it has been mixed. You can also use a potato ricer to press the dough through into the boiling water or broth. Leftover Späetzle can also be sautéed with bacon and onions – DELICIOUS!