Spanferkel (Germany)


  • 8,8 lbs whole piglets (preferably 6-8 weeks old)
  • 2 tablespoons of salt
  • 2 tablespoons of black pepper
  • 2 tablespoons of sweet ground pepper
  • 2 tablespoons of dry mustard
  • 2 tablespoons of thyme
  • 2 tablespoons rosemary
  • 4 cloves of garlic, crushed
  • 2 onions, sliced
  • 1 glass of water


Thoroughly wash the piglet and remove its internal organs. Do not cut the skin carefully, as it needs to protect the skin during cooking.

In a bowl, mix salt, pepper, sweet ground pepper, dry mustard, thyme, rosemary and crushed garlic. Rub this spicy mixture well all over the pork. Place the sliced onions inside and rub the pork with seasonings to cover all sides.

Place the piglet on the grill grate or place it on a preheated baking sheet. Pour water on it.

Bake the pork in a preheated 300°F oven. Depending on the weight of the pig, the cooking time can vary from 4 to 6 hours. Keep it moist by rubbing water on the pig from time to time.

When the pork skin is nicely browned and the meat is fully cooked, remove it from the oven and let it rest for 15-20 minutes. Then slice and serve.

You can serve Spanferkel with potato salad, coleslaw and other German side dishes. It can also be served with sauces and fresh bread.

ENJOY YOUR MEAL

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