Butterhexe

Introduction to Butterhexe

Butterhexe is a traditional dish that originates from the Bavarian region of Germany. It blends the rich flavors of butter and pork to create a succulent and tender roast that is commonly enjoyed during festive occasions such as Oktoberfest and other winter celebrations. The name Butterhexe translates directly to 'butter witch,' indicative of the magical transformation that occurs when the pork is slow-cooked in a buttery sauce. This dish embodies the hearty and comforting essence of Bavarian cuisine, offering a taste of Germany's rich culinary heritage.

Ingredients

• Pork Shoulder - 2 kg
• Unsalted Butter - 250g
• Garlic - 4 cloves
• Onion - 1 large
• Carrot - 2
• Celery - 2 stalks
• Thyme - 1 tbsp
• Rosemary - 1 tbsp
• Bay Leaves - 2
• Black Pepper - 1 tsp
• Sea Salt - to taste
• White Wine - 250 ml
• Chicken Broth - 500 ml

Preparation

Preparing the Pork

Begin by thoroughly cleaning the pork shoulder under cold water and patting it dry with a paper towel. Score the skin in a crosshatch pattern to ensure the flavors penetrate deeply.

Seasoning

Rub the scored pork with a mixture of sea salt and black pepper. Crush the garlic cloves and spread them over the pork.

Vegetable Base

Dice the onion, carrots, and celery. These vegetables will serve as the bed for the roast, infusing it with flavor as it cooks.

Cooking Process

Browning the Roast

Preheat your oven to 160°C (320°F). In a large pan, melt half of the unsalted butter and sear the pork shoulder on all sides until golden brown.

Building the Base

Remove the pork and in the same pan, add the remaining butter. Sauté the onions, carrots, and celery until they begin to soften. Add the thyme, rosemary, and bay leaves to the pan, stirring to release their aromas.

Roasting

Place the vegetable mixture in a roasting tray and nestle the browned pork atop them. Pour over the white wine and chicken broth. Cover the tray with aluminum foil and roast in the oven for approximately 3 hours, or until the meat is tender and pulls apart easily with a fork.

Finishing Touches

Sauce

Once the pork is cooked, remove it from the oven, place on a platter, and allow it to rest. Strain the pan juices into a saucepan and reduce them over medium-high heat until slightly thickened to create a rich sauce.

Serving Suggestions

Slice the pork shoulder and serve with the buttery sauce drizzled over top. Accompany with traditional German sides such as roasted potatoes or sauerkraut to complete the meal. For a true Bavarian experience, enjoy your Butterhexe with a cold glass of beer.

Conclusion

In summary, Butterhexe is a dish that not only delights the taste buds but also carries the warm and welcoming spirit of Bavarian culture. Whether for a special gathering or a quiet family dinner, this rich and flavorful dish is sure to become a favorite in your culinary repertoire.