When Markus goes to Vancouver to visit his parents it is an unspoken rule that his mom will prepare Schweinebraten for her baby boy.  Now this dish is actually a German dish but because Markus’ mom was born in Mexico from German parents she has a very distinct German-Mexican fusion. The Serrano chile and oregano in this recipe is the clue to the Mexico influences. Depending on how you are feeling you could pick either country for the side dish choices. I have seen Markus eat it with tortillas and rice  

or with German Spaetzle. Your choice: Sombero or Lederhosen! The nice thing about this recipe, an many of my mother-in-law’s other dishes, is that they are so balanced. The chile adds a zing of heat that balances the rich, heavy German preparation. This is a fusion you will unlikely find other than in Helga’s kitchen.

Schweinebraten de mi Madre

(My mother’s pork roast)

Serves 6-8 people

Ingredients:

1 fresh frenched pork rack with fat cap on (approx.  1.5-2 kg)

2 medium yellow onions, peeled and thinly sliced

2-3 whole fresh Serrano chiles

8 ripe roma tomatoes, quartered

3 bay leaves

1 bunch of fresh oregano, (stems and leaves)

1- 1.5 L water

sea salt

black pepper, freshly ground

6 tbsp canola oil

Medium sized, deep roasting pan

Method:

1. With a sharp knife score the fat of the rack. Rub the pork rack with a little oil and season with salt and freshly ground pepper. Let sit at room temperature for 20 minutes.

2.Preheat oven to 450˚F.

3.Heat the roasting pan on the burner of the stovetop until it is very hot. Then sear the roast, fat side down, until golden brown. Let sear on the fatty side for 10 minutes. Then turn the roast and sear the other side until browned.

4.Add sliced onions and whole chiles to roasting pan and brown them as well.

Add tomatoes, oregano and bay leaves. Let everything caramelize on medium heat.

Add water and bring to a simmer. The roast should just be covered with water.

5.Place in preheated oven and roast for 1 hour. Then lower the heat to 350˚F and roast for another 45 minutes or until the meat starts to fall off the bone.

6.Remove from oven and place the roast on a cutting board and let it rest before cutting.

Strain all the pan juices into a sauce pot and simmer on low heat until reduced.

Cut rack into chops. The meat can be reheated in the pan juices if necessary or plate with sauce over top of chops.

7.Pair with homemade Spaetzle (recipe to come) or with potatoes and a nice salad. In your glass, pour a good German riesling!