Top off Oktoberfest with a truly crispy, crumbly, beer-battered, leathery chop. Watch, caress, baste. What more do you need than to dip it in its own gravy! A pint of beer to wash it down with! Follow the recipe step by step and success is guaranteed.
Ingredients for 4 people:
- 1 bar pork loin with skin
- 20 dkg fat bacon
- 2 carrots
- 3-4 sprigs of rosemary
- 1 potato
- 2 celery stalks or a small piece of celery root
- 1 turnip
- 1 head onions
- 5 cloves garlic
- 15 pieces spinach bun
- 1-2 tbsp fine flour
- 4 dl basic juice
- 1 dl red wine
- 5 dl beer (light, wheat, brown, whatever you like)
- Salt, pepper to taste
Preparing the chops with skin:
- Score the skinless loin as desired, then rub well with salt and pepper.
- Cut the bacon into slices, wrap and place in the bottom of a higher-walled baking pan and place the chops on top.
- Arrange the shredded and peeled carrots, potatoes, celery, chopped red onion, crushed garlic and fresh rosemary around the dish.
- Add a little water and pour the beer over the top. Bake in an oven preheated to 180-200 °C for about 60 minutes under aluminium foil. Meanwhile, baste several times with the beer and rub the skin with the bacon. This will make the skin really crispy and shiny.
- After 60 minutes, remove the foil from the chops, baste with the gravy, pour a little more beer over the top and return to the oven to cook until the skin is a nice golden brown. Check and baste often. Once cooked, place the chops on a separate platter to rest for at least 20 minutes. In the meantime, your sauce is just about ready!
Preparing the gravy:
- Spoon off the excess fat from the vegetables left in the pan or drain it off with a paper towel.
- Mash the vegetables with a potato masher, strain through a sieve, sprinkle with flour and bring to the boil in a saucepan.
- Then pour in the wine and stock and bring to the boil.
Preparing the buns:
- All you need to do with the spinach bun is cook it in salted boiling water for 30 minutes. Make sure that you cook it on a lower heat after boiling and then leave it to rest in the cooking water for 5 minutes.
- Just before serving, cut the skinless chops into finger-sized slices, serve with the dumplings and drizzle with the sauce. I recommend it with a full-bodied brown beer.
Enjoy your meal!
