Oktoberfest Pork recipe?!
Oktoberfest Pork recipe?
My brother and I went to Oktoberfest in Munich last year and had the most delicious pork sandwich we have ever had. It had chunks of what looked like roasted or grilled pork, and I was wondering if anyone knew what it was called, and where I could find a recipe?
Answers:
Oktoberfest Roast Pork
1 pound dry navy beans
1 teaspoon rubbed sage
1 teaspoon salt -- optional
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1 Dash cayenne pepper
1 boneless rolled pork loin roast (3 pounds)
2 tablespoons cooking oil
2 tablespoons chopped fresh parsley
1/2 cup chicken broth
2 medium tart apples -- cut into wedges
1 large red onion -- cut into wedgesPlace beans in a Dutch
oven or soup kettle; add water to cover by 2
inches. Bring to a boil; boil for 2 minutes. Remove from the heat;
cover and let stand for 1 hour. Meanwhile, combine sage, salt if
desired, pepper, allspice and cayenne; rob over roast. In a Dutch
oven, brown roast in oil on all sides; drain. Drain beans and
discard liquid; stir parsley into beans. Place beans around roast.
Stir in broth. cover and simmer for 2 hours or until a meat
thermometer reads 150F. Place apples and onions on top of beans; cover and
simmer for 30
minutes or until beans are tender and meat thermometer reads 160F-
170F. Let stand 10-15 minutes before slicing.
Maybe this is what your looking for
Sauerkraut and Pork Shoulder Roast
. Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
1 14-1/2-ounce can sauerkraut with caraway seeds, rinsed and drained
1 2-1/2-pound boneless pork shoulder roast or pork sirloin roast
Salt
Black pepper
2 tablespoons Dijon-style mustard
1 cup beer or nonalcoholic beer
Directions
1. Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut meat to fit into the slow cooker. Lightly sprinkle meat with salt and pepper. Spread mustard over meat. Place meat on top of sauerkraut in cooker. Pour beer over the meat.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer meat to a cutting board; cool slightly. Slice meat, discarding any fat. Serve sauerkraut with meat. Makes 8 servings.
4. Open-Face Pork Sandwiches: Toast rye bread slices; spread one side of each slice with Dijon-style mustard. Arrange bread slices on a baking sheet. Using 2 forks, pull meat apart into shreds. Top each bread slice with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3 minutes or until cheese melts.
german Schnitzel Dinner Sandwich
4 ounces pork cutlets or pork steaks or other lean cut pork, pounded very thin
8 tablespoons fine breadcrumbs (a little more if needed)
salt & pepper
1/2 cup tomato juice or Clamato juice or V8 vegetable juice
cooking spray, for fry pan
2 tablespoons sun-dried tomatoes packed in oil, chopped
3 tablespoons onions, chopped
2-3 tablespoons green peppers, chopped
2-3 tablespoons red peppers, chopped
4 mushrooms, sliced
1-2 jalapeno, chopped (Optiona)
2 cloves garlic, chopped (optional)
1 slice fresh tomatoes, for ganish (optional)
6 tablespoons parmesan cheese, grated
bread or buns, of your choice
# ip your pounded Pork in the juice of your choice and then into the bread crumbs, pat the crumbs into the meat.
# Spray your Non stick Fry pan lightly with oil Brown the pork schnitzels on both sides and remove from the pan.
# Spray the pan again lightly with oil Add all the remaining ingredients except cheese& Bread.
# Saute until heated through and return Snitzels to the pan, Heat through and serve on toasted bread of your choice or without.
# Drizzle cheese on top, garnish with fresh tomatoes and serve.