Hessian Apfelweinbraten
Background and History
The Hessian Apfelweinbraten is a traditional dish from the Hessen region in Germany. This area is renowned for its apple wine, known locally as "Apfelwein." When apples are abundant in the autumn, they are often pressed into a tart, robust cider that is a staple of Hessian culture. The Apfelweinbraten is a perfect example of the integration of this beloved beverage into regional cuisine, combining it with pork to create a dish rich in flavor and steeped in tradition.
Apfelwein has been a crucial part of the culinary heritage of Hessen for centuries. Traditionally, Apfelwein is enjoyed in a ceramic jug called a 'Bembel,' served in a glass called a 'Geripptes.' The Apfelweinbraten brings together the cider's tartness with the savory flavors of pork, providing a harmony of taste that is uniquely Hessian.
Ingredients
- Pork Shoulder - 1.5 kg
- Apple Wine - 500 ml
- Onions - 2 large, sliced
- Garlic - 3 cloves, minced
- Apples - 2, cored and sliced
- Mustard - 2 tablespoons
- Honey - 1 tablespoon
- Thyme - 1 teaspoon, dried or 1 tablespoon, fresh
- Salt - to taste
- Black Pepper - to taste
- Carrots - 3, peeled and sliced
- Celery - 2 stalks, chopped
- Olive Oil - 2 tablespoons
- Chicken Broth - 250 ml
Preparation
Marinade the Pork
Begin by piercing the pork shoulder with a knife, creating small holes throughout the meat. This allows the marinade to seep into the meat, enriching its flavor. In a large bowl, whisk together apple wine, mustard, honey, thyme, salt, and black pepper. Add the pork shoulder to this mixture, ensuring it is completely covered. Cover with plastic wrap or a lid and refrigerate overnight or for at least 8 hours for best results.
Prepare the Vegetables
On the day of cooking, preheat your oven to 180°C (350°F). Prepare the vegetables by slicing onions, mincing garlic, peeling and slicing carrots, chopping celery, and coring and slicing the apples.
Cooking Method
Roast the Pork
In a large oven-proof pot or Dutch oven, heat olive oil over medium-high heat. Remove the pork shoulder from the marinade, reserving the marinade, and brown it on all sides in the pot. This should take about 8-10 minutes. Once browned, remove the pork and set it aside.
Sauté the Vegetables
In the same pot, add the onions and garlic, sautéing until they are translucent. Add the carrots and celery, cooking for another 5 minutes. Stir the reserved marinade and chicken broth into the pot, scraping up any brown bits from the bottom. Return the pork shoulder to the pot, nestling it among the vegetables.
Baking the Dish
Cover the pot and transfer it to the preheated oven. Roast for approximately 2.5 to 3 hours, or until the pork is tender and registers at least 70°C (160°F) on a cooking timer. About 20 minutes before the pork is done, scatter the apples around the meat, re-cover and continue to roast. This allows the apples to infuse their flavor without becoming too soft.
Serving and Enjoyment
Once the pork is cooked, remove it from the oven and let it rest for about 10 minutes before slicing. Serve the pork shoulder slices with the roasted vegetables and apples, spooning the delicious, sweet-savory sauce over everything. Traditional accompaniments include bread dumplings or mashed potatoes to soak up every bit of the sauce.
Pair this hearty dish with a fresh glass of cold apple wine to truly experience the flavors of Hessen. The tartness of the apple wine beautifully complements the pork's richness, elevating every bite.