Cheater Schweinebraten

On our last trip, we had Schweinebraten no less than three times (as many times as I had Goulash) and it all comes down to pork tasting so good in German cooking. I noticed, though, that many recipes take you on a 2 hour journey that essentially roasts the pork, uses the drippings for gravy, and off you go. But when we ordered it during our trip, it seemed like it was really a pork roast that had not been in the oven and had been first cut into 3/4-inch pieces, sautéed in butter, and then served along Spätzle with a mushroom sauce. Divine!

So, I tried to replicate that off the cuff and did pretty well. Pork roasts are so cheap! Just cut them in 3/4 to 1 inch filets, put some butter in the skillet, and saute them until golden brown (I always use an electronic thermometer to be sure). Don't overdo it, since pork can be cooked "medium" and be safe unlike chicken. Anyone who like their bacon a little on the raw side (Melissa U, I'm talking about you!) can corroborate my story.

In München, we were walking back from the Deutsches Museum on the Tal (just past Isartor) and found the "Maggi Kochstudio"! Also known as the "Haus der MSG" we took a peek at the insane amount of product they have! We are more Knorr boys but couldn't resist not picking up a package of Pffefersoße to bring back with us. We made it this night and it was actually a bit like salty pasty glue! Disappointed.

But the pork turned out great! Onion and broccoli on the side...


A package from my grandpa showed up the other day...full of postcards from Germany that he picked up while serving in WWII. They are so precious and show the various places he lived, including Freising, München, and some places in Österreich! I am excited to share them at some time.

Tschüß!