2 lb(s) pork shoulder roast, cut in half
A splash of vegetable oil
Two or three sliced onions
Six or eight slices of diced bacon
4 apples, cored and cut into large chunks
2 cup or so of applesauce
A few cups of chicken broth
A couple of chopped carrots
Half a bottle of white wine
A few heaping spoonfuls of grain mustard
Two or three bay leaves
A pinch of salt
A few turns of the peppermill
1 cup of milk
3 cup of whole-wheat flour
1 tsp of baking powder
1 tsp of salt
Pepper to taste
Pinch of ground nutmeg
3 Tbsp of butter
1. Place a large Dutch oven or stew pot over medium-high heat with enough oil to coat the bottom. Carefully add the pork roast to the hot oil and brown well on all sides. Be patient! This is the only opportunity you’ll have to add the rich flavours of browned meat to the dish before the liquids are added and lower the temperature. When the roast is evenly browned set it aside for a few minutes. Drain off the fat then add the bacon and onions. Cook, stirring frequently until the bacon and onions are nicely browned, about fifteen minutes.
2. Return the pork roast to the pot. Add the apples, applesauce, chicken broth, carrots, wine, mustard and bay leaves. Season well with salt and pepper. Bring the works to a simmer, place a tight fitting lid on the pot and reduce the heat to low. Simmer slowly until the meat is very tender, about two hours.
1. Bring a large pot of salted water to a rapid boil.
2. In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter.
3. Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spätzle will cook quickly; you’ll know when it’s done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked.
4. Heat the butter in a large non-stick frying pan until it begins to foam. Add the spätzle in small batches, frying until golden brown.