German Roast Pig (Spannferkel)

May 11, 2023May 11, 20230 15

Traditional German Roast Pig (Spannferkel) with Dark Beer Sauce

by The Chefin Main

Prep

30 min

Cook

4.5 hours

Ready In

5 hours

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

8-10

Calories

820

Sugar

Fat

66g

German Roast Pig, also known as Spannferkel, is a traditional dish in Germany and Austria that's often served for holidays or festive occasions. The pig is roasted whole, with the skin becoming crispy and crackling while the meat stays juicy and flavorful inside. This hearty, filling dish is perfect for sharing with friends and family, and it's sure to be a conversation-starter on the dinner table. The dark beer sauce adds depth and richness to the dish, making it a true indulgence for pork lovers.

Instructions

1.	Preheat the oven to 350°F.
2.	Clean and dry the pig, then season it generously inside and out with salt, marjoram, and caraway seeds.
3.	Place the pig on a baking sheet or roasting pan, then pour the melted butter or bacon fat over it.
4.	Roast the pig in the oven for 4-5 hours, or until the internal temperature reaches 160°F.
5.	In a saucepan, heat the dark beer over medium heat until it's reduced by half.
6.	Thicken the sauce with the flour and water mixture, stirring constantly until it reaches a gravy-like consistency.
7.	Serve the pig with the dark beer sauce and optional sour cream on the side.

PROS

German Roast Pig is a fantastic centerpiece for a special occasion or holiday meal.

The pig is slow-roasted to tender perfection, with crispy, savory skin that everyone will love.
The dark beer sauce adds a rich, complex flavor to the dish.

CONS

Roasting a whole suckling pig may take longer than other dishes, and it requires a bit of prep work.

This recipe may not be suitable for those who prefer lighter or vegetarian meals.

HEALTH & BENEFITS

As with many pork dishes, German Roast Pig is high in protein and fat.
However, it also contains essential vitamins and minerals like iron, zinc, and vitamin B12.
Marjoram and caraway seeds have both been noted for their potential digestive and anti-inflammatory benefits.

	1 suckling pig
	salt
	marjoram
	caraway seed
	1 cup butter ( or 1/2 lb Sliced bacon ) or 1 cup bacon fat , melted ( or 1/2 lb Sliced bacon )
	1 bottle dark beer
	1 tablespoon flour , in a little water
	1/2 cup sour cream ( optional )